Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 23. One of the earliest known cookbooks by an African American author.
The combination of brandy and vinegar creates a balanced sweet-tart filling where the alcohol enhances flavor extraction from the lemon while the acid brightens the naturally earthy sweet potatoes. Grating the lemon incorporates essential oils from the zest, providing aromatic complexity that cuts through the richness. The liquid ratio (brandy, vinegar, and water) creates a custard-like consistency when baked with the starchy sweet potatoes, similar to a chess pie filling.
Made in the same manner as above, adding one gill brandy, one do.
vinegar, half pint , one grated , rind and juice, to taste; paste the dish, cover the top; eat with sauce.
The pie crust can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month. The sweet potato can be cooked and cooled up to 1 day ahead. The assembled unbaked pie can be frozen for up to 1 month—bake directly from frozen, adding 15-20 minutes to the baking time.
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The pie is best served at room temperature or gently warmed in a 300°F oven for 10 minutes. The alcohol will mellow significantly after baking, leaving primarily flavor rather than boozy notes.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
