Strawberry Pie Strawberries inspired a particular fear for dieticians in pre-twentieth century America. These worrywart commentators on food thought dyspepsia was the quick road to the grave, and that consuming uncooked fruits and vegetables were a invitation to gastric inflammation. Of all the berries, strawberries were foremost in the public mind as “needing no cooking.” So thoughts were always conflicted about strawberry pie—even strawberry preserves. Here’s an 1871 southern recipe from the SC upcountry, taken from Theresa C. Brown’s Modern Domestic Cookery:
ISSUE 35, PIES, Part 3: Strawberry
ISSUE 35, PIES, Part 3: Strawberry
ISSUE 35, PIES, Part 3: Strawberry
Strawberry Pie Strawberries inspired a particular fear for dieticians in pre-twentieth century America. These worrywart commentators on food thought dyspepsia was the quick road to the grave, and that consuming uncooked fruits and vegetables were a invitation to gastric inflammation. Of all the berries, strawberries were foremost in the public mind as “needing no cooking.” So thoughts were always conflicted about strawberry pie—even strawberry preserves. Here’s an 1871 southern recipe from the SC upcountry, taken from Theresa C. Brown’s Modern Domestic Cookery: