Peach Pie

This recipe, which can be used for either peach or apple pies, comes from Lettice Bryan’s The Kentucky Housewife, published in 1839. Along with Mary Randolph’s The Virginia Housewife (1824) and Sarah Rutledge’s The Carolina Housewife (1847), The Kentucky Housewife is known as one of the three “southern housewife” cookbooks. These three books are often considered the earliest American regional cookbooks; although they include a variety of recipes, there is a strong focus on “classical” southern cooking.

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Sponge-Cake Pudding

Victorian cooks hated to waste food, and had all sorts of creative ways to use up leftovers. This super simple one-sentence recipe is an excellent way to use up leftover sponge cake (or, in my case, to use up a failed pound cake that didn’t rise properly. It’s not a failure if you can turn it into something else!). It works on the same principle as a custard-based bread pudding, just using cake instead of bread.

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