Cornish Pasties Recipe From 1899 Cottage Cookery - Old Cookbook Show

The bullies. The name-callers. The people who feel the need to threaten over a simple recipe for a meat pie. A MEAT PIE!!! Have once again ruined the comment section - I don't want to read and moderate the comments anymore; so they are shut off.
I'm tired - so tired of the pundits arguing about 'Authentic' and basing their claims on 'what they've heard' rather than on actual historical research through cookbooks. While it's true this recipe isn't from Cornwall, it is fairly representative of recipes in Cornish cookbooks from this time period and earlier. Those of you arguing about how 'Cornish Pasty' are now protected by law; well that's fairly recent (2011) and was fought for by a group of commercial bakers trying to protect their financial interests in the EU and not the actual historical recipe. Yes these are small - but they represent what and how much working class and lower people ate in this time period. Excess is a fairly recent phenomenon.

Cornish Pasties Recipe From 1899 Cottage Cookery - Glen And Friends Old Cookbook Show
In this episode of the Old Cookbook Show, we're cooking up some Cornish pasties from a 1899 cottage cookery book!
This recipe for Cornish Pasties (meat pies) is from a working class cookbook published in 1899.

Cornish Pasties.
1 Oz. Raw Meat.
1 Oz. Raw Potato.
1/2 Teasp. Raw Onion.
1 Saltsp. SALT
Saltsp. Pepper.
Lb. Flour.
Teasp. Salt.
Teasp. Baking Powder.
1 Ozs. fat
Water

Cut the meat and potato into small dice; chop the onion up very finely, add the pepper and salt, sprinkle with water, mix all well together; rub the flour to avoid lumps; mix flour, salt, and baking powder.
If necessary. soften the fat by workIng it with a knife; rub fat into flour with the tips of the fingers;
make into a stiff paste with water; flour board and pin; divide paste in four, and roll it into four rounds; put a quarter of the mixture on to each round; wet edges; join on top and form a frill; prick the pasties; bake in a moderate oven from half an hour to three-quarters of an hour.
NOTE.-Any mixture of meat or vegetables mav be used for these; pork, onion, and sage being a favourite combination.






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