2 cup cooked carrots, mashed
1 cup sugar
2 eggs, beaten
1 tsp salt
1 1/2 cup milk
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tbsp butter, melted
1 unbaked deep 9 pie shell
Directions
Pumpkins don't grow well in most parts of Alaska, but carrots do!
Mix all ingredients together until very well blended. Pour into an
unbaked deep dish or 2 smaller pie shells. Bake at 425 F for 40 to 50
minutes or until a knife inserted one inch from the edge comes out
clean. Center will look soft but filling will set as it cools.
~-from the Golden Heart Cookbook, First National Bank of Fairbanks,
1949 reprinted in Cooking in Alaska by Babcock & Shaw 1988 Shared by
Al Rice, tested by Elizabeth Rodier Feb 94.
Servings: 8 servings
Carrot Pie Alaska Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into antiquity, at least as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, sadly, these early records were just very simple hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to historians is a series of ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few scripts describing recipes prepared by wealthy Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. This early Roman chef describes how the ancient cooks were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs like bay, mint and asafoetida. Moving on, there were some recipe books published in the fourteenth century : one book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these have no connection with the indian food that is popular today, but instead accounts of the types of food enjoyed by the rich and wealthy people of the time. Later, in the 15th century, people returning from the crusades brought us many foods and spices from Arab cooking, including basil and rosemary. These new spices and herbs prompted an explosion in publications on food, many of which are kept safe in private cookery archives. By the time we get to the twentieth century, cookery books were in great demand, as a result of more people being able to read, more leisure time and having more money. Like it or not, the introduction of TV brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Carrot Pie Alaska recipe.
