Pecan Mysteries: Delightful 1934 Pecan Bars | Old Cookbook Show

Pecan Mysteries: Delightful 1934 Pecan Bars | Glen And Friends Old Cookbook Show
Welcome back to Sunday morning and the old cookbook show, friends! Over the past year, I've immersed myself in researching pecans, from their evolution to historic recipes, and it led to a complete overhaul of how I organize my cookbooks.

In today's episode, we're diving into a gem from 1934 - a recipe for Pecan Bars from "As You Like It: Old Philadelphia Recipes," compiled by the Four Counties Garden Club of Philadelphia. I've reworked the recipe to fit modern measurements and equipment, and I can't wait to share it with you.
PECAN BARS.
Mrs. Walter S. Thomson.
One package of old-fashioned brown sugar
One and three-quarter cups flour
Two teaspoons baking powder
Four eggs
Two cups of pecan meats
One teaspoon vanilla
Half teaspoon salt.

Mix brown sugar and eggs well and cook in double boiler until thick like boiled custard. (It will not take very long.) Sift in four and baking powder into the mixture. Then pecan meats, salt and vanilla. Bake slowly for forty minutes.

As we explore this recipe, you'll witness the process of making a delightful pecan mixture, infusing the kitchen with the rich aroma of pecans and vanilla. We've encountered some surprises along the way, like the discovery of similar recipes in other cookbooks, like the Butterscotch Bars from 1941.

As the pecan bars slowly bake in the preheated oven at 325°F, I stumble upon fascinating revelations about the mythology surrounding pecan pie. Spoiler alert: it's a lot of marketing speak and misinformation.

As the bars bake, I can't help but reflect on the journey of uncovering the truth behind pecan pie recipes, realizing that some books in my collection are complete frauds. It's a reminder of how easily misinformation can spread, even in the world of cooking and baking.

Finally, the moment of truth arrives as we pull the pecan bars out of the oven, their golden brown surface inviting us to indulge. Join me as I take a bite and we share our thoughts on the texture, flavour, and overall experience of these pecan bars.