Retro Baking: Recreating 1930s New England Rum Pie
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- เผยแพร่เมื่อ 19 ก.ค. 2024
- 1930s New England Rum Pie - Old Cookbook Show
Welcome back to the kitchen and Sunday morning and the Old Cookbook Show! Join us as we revisit Morrison Wood's collection of recipes from his syndicated column, "A Jug of Wine." These recipes are filled with stories from Wood's life, making each dish a journey through culinary history. Today, we're making a classic New England Rum Pie, a delightful rum flavoured cheesecake in a graham cracker crust. Follow along as we decode this vintage recipe and share some tips for modernizing it.
NEW ENGLAND RUM PIE
*Crust
18 graham crackers
¼ lb. butter
⅓ cup sugar
Dash cinnamon
Filling
4 small pkgs. cream cheese
½ cup sugar
2 eggs
1 tbsp. rum
Topping
1 cup sour cream
Dash cinnamon
3 tbsp. sugar
1 tbsp. rum
Make a crust of 18 graham crackers, crumbled, ¼ pound of butter, melted, ⅓ cup of sugar, and a dash of cinnamon. Line a pie tin with this. For the filling, mix together 4 small packages of cream cheese, ½ cup of sugar, 2 beaten eggs, and 1 tablespoon of rum. When thick as cream, pour the filling into the crust and bake in a 375-degree oven for 20 minutes. In the meantime, mix together 1 cup of sour cream, 3 tablespoons of sugar, and a tablespoon of rum. Spread this mix on the baked pie and cook 5 minutes more in the 375º oven.
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Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/gl...
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0:00 About this weeks old cookbook
0:45 making a graham cracker pie crust
3:32 making the rum cheesecake pie filling
5:15 Baking the pie
5:50 Making the rum sour cream topping
7:40 taste test
10:54 RECIPE
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"make sure you measure the rum carefully" proceeds to free pour the rum
Free pour the rum, behind the mixer where we can't watch him add a quarter cup.
The old Sandra Lee pour. A New York tradition
@@CameronBales ah ah who knows ?
We will do the same!
This is the way.
I thought the amount of rum in the official recipe sounded a little light.
The sour cream layer is fairly common in New York style cheesecakes. The reported purpose was to cover any cracks that might have formed in the cheesecake while baking, giving it a cleaner appearance.
was going to say you see that a lot in Barbara Fairchild recipes
I rewatched the video to see if I missed him referencing New York style cheesecakes the first time though. It is 100% what I thought of when I saw the final product and Julie's comments about the flavor.
I once had one where they used gelatin. It was the only time I've ever had gristle in my cheesecake.
As others have said, the sour cream topping is de rigueur for "New York style cheesecakes."
The award-winning recipe my (California born & raised) husband uses says to bake the cheese layer first, let it cool at room temperature until cracks form, then pour on the sour cream topping and bake again.
It is the most requested birthday/holiday/celebration dessert in our family (and by neighbors & co-workers) and dubbed "the best cheesecake I have ever tasted" by nearly everyone who tries it.
For those folks who can't find graham crackers, Vanilla Wafers make an amazing crust, just cut the recipe's required sugar in half.
Kahlúa in place of the rum makes a dangerously irresistible cheesecake.
Add it into the batters (reduce the added sugar if you're so inclined) and drizzle some across the top of the sour cream topping then drag a toothpick through it decoratively before baking.
As others have said, the sour cream topping is de rigueur for "New York style cheesecakes."
The award-winning recipe my (California born & raised) husband uses says to bake the cheese layer first, let it cool at room temperature until cracks form, then pour on the sour cream topping and bake again.
It is the most requested birthday/holiday/celebration dessert in our family (and by neighbors & co-workers) and dubbed "the best cheesecake I have ever tasted" by nearly everyone who tries it.
For those folks who can't find graham crackers, Vanilla Wafers make an amazing crust, just cut the recipe's required sugar in half.
Kahlúa in place of the rum makes a dangerously irresistible cheesecake.
Add it into the batters (reduce the added sugar if you're so inclined) and drizzle some across the top of the sour cream topping then drag a toothpick through it decoratively before baking.
Gingersnaps crumbs make an interesting pie crust too, depending on pie flavours!
Ginger snaps would be excellent! Vanilla wafers would work as well.
I like biscoff
"I have to assume the size of a graham cracker hasn't changed much..." proceeds to show me graham cracker size I've never seen 🤣 love it!
Hi Glen
My Mom always had multiple of the same sized pie tins.
When she made a graham cracker crust she used another matching tin to press it in to shape.
Gave an even spread that didn't crumble as much.
Chilling also makes the crust less crumbly because the butter in it solidifies.
In western N.Y. this is called Polish cheesecake. Bake graham cracker crust first for about 7 minutes and cool before adding cheesecake layer. Sour cream layer is essential. Rum, whiskey or vanilla, your choice. Glen you asked where this cheesecake has been all your life………across the lake. Absolutely love your channels 👍
yep, here in Illinois too, although they have in rectangular form, not round shaped.
Graham crackers have in fact changed in size. The old ones were exactly twice as big.
I wonder if my Polish husband would like rum cheesecake. His Polish mother made raisin cream pie. Scrumptious!
Now that sounds good! @@maramakesjournals2319
In the States Philadelphia cream cheese used to come in an 8 ounce or 3 ounce packs.
Good guess on the amount of cheese
Yes. To me, small is 3 ounces.
Oh, I haven't ever seen it any other size than 8 oz here in Newfoundland, Canada. Interesting.
That would mean Glen probably had a 1/3 too much cream cheese.
Agree@@practicallyprepared9389
I’m so old that I remember the 4 ounce (125g) packages of cream cheese. I also remember when cream cheese would get moldy really quickly so you only bought it when you needed it.
I wish it was still sold in a 4oz size. Then I could half Glenn's recipe and use my 8" pie tin.
Seasoned, solo, gals with a sweet tooth deserve Rum Pie too!
It was always available at my local supermarket in 4oz packages, as well as neufchatel (lower fat cream cheese), especially in the store brand. I usually buy the whipped for myself if I'm just eating it. But I wanted the 4oz packs of the neufchatel cheese for a recipe. They had neither neufchatel or 4oz packs. When did that happen?
@@SeasonedCitizen Glenn's recipe calls for the equivalent of 2 8-oz packages, so you can buy just one and halve the recipe
I’ve only ever seen it in 8 oz and 3 oz. They still make it in both these sizes, but the 3oz isn’t available in all stores, just Whole Foods and some others. I don’t buy it because it’s fairly impractical.
If you half his recipe it would just be 1 regular package of cream cheese here in the US. @@SeasonedCitizen
I have seen the sweetened sour cream topping on New York style cheesecakes before.
Sunset Magazine recommended zwieback (sold for teething babies) for the crust. A little less strong flavored.
Fun fact- the original graham cracker (no sugar) was invented by Sylvester Graham (as well as graham flour, from which it’s made). Sylvester was an early 19th preacher and health food promoter, an ardent vegetarian (we’ll ignore his many other crackpot theories). He lived much of his life in Northampton, MA, and used to walk in his bathrobe to the Connecticut River for his morning cold water bathing. The brick building he lived in still stands.
Interesting, thanks.
But that name is Graham, (gray ham) not gram as that's a unit of measurement.
Graham crackers were supposed to keep you from touching yourself in a sinful manner.
Sounds like Graham would've fit in with Kellogg for pure nuttiness.
I knew it! Graham died after receiving opium enemas. Kellogg believed in the curing power of stuff put up the butt.
Oh!! I might have to try this with some Limoncello!!
We had a restaurant here called Harry Bear’s, that served fried peaches.. the dip was Sour Cream, Brown Sugar, cinnamon and nutmeg, and it’s great to dip strawberries in also
My mother never bought cream, ever. We used sour cream for many of the kinds of things people use cream for, such as a dip for strawberries -- like you.
My German immigrant grandmother found this recipe while living in California and made it her secret recipe. It’s wonderful, a blue ribbon winner at the Oklahoma State Fair, and been passed down 3 generations.
She never used alcohol for flavoring but was generous with vanilla.
Thanksgiving desserts were always pumpkin pie or Nanny’s cheesecake. With hot coffee, it’s divine.
I was thinking, this could be flavoured with sherry, & then i wondered - has Glen ever done sherry trifle?
The first time I had an actual New York cheese cake in New York it had the sour cream topping. That was in 1974 in a little hole in the wall restaurant at the Port Authority where I was waiting for a bus. I loved it! And now I know how to make it. Thanks Glen!
What a precise memnory you have,
This is very similar to my grandma’s cheesecake recipe. The tart sour cream layer on top makes it my absolute favorite.
In my family we make it in a spring form pan and chill it completely afterwards. It holds together very well that way
I think that for most people it's not not wanting to cook with alcohol, it's that lots of people don't, or can't, drink alcohol, so we don't keep things like rum or whiskey in the house. And we're not going to buy a bottle just for one or two recipes. Especially if we're teetotalers or recovering alcoholics.
You can get small bottles of rum or brandy flavoring, look in the spice section of your supermarket.
Flavorings also contain alcohol
@@Desertthorn11 flavourings without alcohol are available in many places specializing in groceries from the Middle East, as they are used by those who cook by rules of Halal.
@@Desertthorn11 yes, in fact vanilla extract has a higher alcohol content than most drinking alcohol. However, the alcohol evaporates during cooking, and if you want a bit of the flavor you can get it without having a bottle of liquor hanging around the house.
Alcohol does not evaporate during cooking.
My great aunt's recipe for cheesecake has two layers like this one. Even weirder, the crust is dry ingredients that no fat or liquid is added to-it soaks up liquid and fat from the filling and turns into a cookie-like crust when baking. As a kid, it was the only cheesecake I liked.
I can’t wait to make this with spiced rum!
I’m from Connecticut. The recipe my family used has a sour cream, sugar topping that you used. Our recipe uses vanilla and lemon zest for favoring. Yummy New England favorite!
I've made this pie, with vanilla not ruhm, for 65 of my 73 years one of the first things I learned to make 😊. It is that treat that disappears in 1 inch slices at midnight until it "mysteriously " vanishes. What a joy to see it shared. ❤
We have used the sour cream topping for years in our cheese cakes. Looks great
I remember my mother in the 50s getting small packages of cream cheese. They were 4 oz insterd of the 8 oz packages now available.
A sweeter Bourbon like Maker's Mark or Larceny and then a little more sugar in the sour cream topping would be interesting and probably less tart. Using a spiced or flavored rum like Captain Morgan would be an interesting variation, too.
My family is from Maine and we always make our cheesecakes with the sour cream topping! I didn't even know that was wierd, lol!
I didn't, either, as it's quite common even here in Hong Kong.
I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
To learn more about the Hope Air Charity: hopeair.ca/
I’ve lived in New England for 60+ years and never encountered this pie. Looks great!
Really? It's fairly common actually, just rarely done with rum these days since we don't make rum here anymore in the Boston area.
Hi guys! Replace the rum with vanilla in both the cheese layer and the sour cream topping and…voila! You then have my mother’s “Cheese Pie Royale…..highly touted during her day and still serving me well….. from her grease stained recipes on index cards which I typed up on an olden Underwood when I was a teen. Try it! But you also sprinkle the baked cheese layer with cinnamon before adding the topping. I enjoy your channel.
Laurie
Glen: This looks so very similar to what my greatnana would make when she had a milk meal. But she always used Mogan David concord wine. The pie was purple and tasted of only grapes. As youngsters we called it her “purple pie” Thanks for the trip down memory lane this morning. Respectfully, W.S.
Mogen David was my grandmothers favorite wine.
Yes, milk meals! I've been working on recreating the blintzes that my father's cousin (who was really like a grandmother to me) used to make. I wish I had paid more attention when she made them. I always loved the dairy meals at my more religious relatives' homes. Never heard of using Mogan David wine for flavoring though.
What is a milk meal?
@@CameronBales one where meat (beef, chicken, etc) is not served. Macaroni & cheese, cheese pizza, vegetarian lasagne, eggplant parmesan, & spanakopita are specific examples. (It is my understanding that Catholics & possibly other Christians eat or ate in the past "fish on Friday" that is an example of another meal without meat, because fish is not considered to be meat by many.)
@@CameronBales To add to what AvivaHadas said -- Jewish people who keep kosher keep dairy and meat separate. So a milk meal means no meat and dairy is the main dish (though, as Aviva said, it often includes fish -- thus: bagels with cream cheese and lox).
Our family likes a sour cream rum raisin pie. As you described the topping, I simply said “yup”.
It's good to see a dessert recipe that does not use vanilla extract as most do. I hadn't heard of this recipe but I've often substituted the vanilla extract component with other flavored alcohols as extract here must be 70 proof (35% by volume). I've used rums, Amaretto, Francesca, any schnapps, Kahlua, but the one I like most as a vanilla replacement is tequila.
PSA: A standard package of Cream Cheese is 8oz or roughly 226g. We won't miss the 48 gram (1&5/8ounce) difference - less cheese just means a slightly higher percentage of rum flavor.
I used to make a chocolate cheesecake that called for a sour cream topping with sugar and a little vanilla. Yum!
Sour cream topping is also used when finishing off palacinke, jam filled crepes placed in dish covered with sour cream and baked, Slovenian, like my mom made😋
my wife makes a topping like that for her Skor cheesecake. The tartness of the sour cream really balances out the sweetness from the caramel.
My mom always added a teaspoon or so of cinnamon to Graham cracker crusts. It always made the crust more tasty
Would be a great Keto dessert, using a pecan flour crust and your preferred sugar substitute.
I think I would try creme de menthe. Ohh, yum
Ooooo! That is an interesting idea!
@@eleanornelson5810 worth a try for sure.
That looks great. Easy too
This is essentially my family's cheesecake recipe, except we don't use rum. Goes amazingly with raspberries or other fruit. I don't think I've seen another cheesecake recipe with the two layers, creamed cheese and sour cream. Very interesting!
The sour cream toping is also what cheesecake factory does on their classic cheesecake
Watching from Mackinac Island Michigan
If you really don’t want alcohol, you could take the volume of alcohol, double it, then take that and put it in a sauce pan and boil to reduce it by half. Most liquor are 40% ABV and alcohol has a lower boiling point so you’ll likely evaporate most of it.
You’ll lose some volatile flavor compounds in the evaporating process so that explains doubling the liquor.
You’ll still have trace amounts of alcohol but it’ll be like 2-4%.
If you’re dead against any alcohol you could flavour with rose water and cardamom, the ultimate non-alcoholic combo!
I enjoyed this one. Thank you.(But I enjoy every video you make.)
I make a Thanksgiving & sometimes X-mas cheesecake similar to this. I add some of my home made Cranberry sauce & a lil sugar to the sour cream (takes more like 8-10 min to set). Its always a crowd favorite.
Hmmmm... the flavor possibilities are endless! Yum!
Jules, rocking that Paddington look. 😍
This will go great with my rum ham
The cheesecake my mom made has a sour cream topping. It’s delicious
I LIKED your unboxing and your first recipe video using this cookbook so I purchased it! I am pleased that I did. It took me back in time to the way I started to become a good cook. The two different layers are meant to produce an elegant result. I would add gelatine to the sour cream, use more rum...and refrigerate the pie until it is set. Ummm...' set': 'anisette? Gran Marniere? Something 'minty?' Your videos set the mind to whirring.
Lol, I made this so many times (with Vanilla not rum) in a Coleman camp stove oven! Love, love, love the sourcream topping! This a super easy and not fussy recipe. Nice to know it has a long history!
Cool to see! This is the one kind of cheese cake I've known. I've seen people make cheesecake wondering where the sour cream topping went. Lol
Years ago I have switched to ginger snaps when I make a cheesecake.
In Australia (at least in my house for a cheesecake base), we use either Arnott’s Milk Arrowroot biscuits, or for a flavour bomb, Arnott’s Ginger Nut Crunch biscuits to crush up for the base 😊
Awesome video!
Wow great one Glen I will flavour it with either Grand Marnier or Benedictine.
Morning!!
Banger!!
my family has put a layer of sour cream on cheesecake since I was a kid.
I make lots of different cheesecakes and several of them have sour cream topping on them (triple chocolate cheesecake, Margarita cheesecake, both come immediately to mind as having sour cream toppings). It’s my theory that the thinner/runnier sour cream topping started getting put on cheesecakes to help disguise or maybe even help prevent cracks. Just a thought. I love a sour cream topping on a cheesecake.
I always sprinkle some cinnamon over the pie before adding the sweetened sour cream layer.
Instead of a soyr cream layer, my mother's recipe used eqal amounts of cream cheese and sour cream, aling with eggs, sugar and vanilla.
I still make it every Christmas and it's the family's favorite cheesecake.
Glenn, you had me at Rum!
I'm still trying to figure out how to get a bottle of Maple Rum.
The one you teased all of us sailors with on the Whiskey Vault.
my mom had a recipe similar to that but it used a cake mix for the crust and then topped the topping with a can of cherry pie filling. it made a lot-I think a 9x13 pan
My mother made this style of cheesecake pie for over 50 years using 12 oz cream cheese and 1 tsp lemon extract in lieu of rum. Add 1 tsp of lemon extract and fresh lemon zest to the sour cream layer. I purchase a graham cracker crust at the store to skip a few steps. It was, and still is, a family favorite.
My grandma's family cheesecake recipe calls for the sour cream layer and I have always partial to it. Especially when topped with a sweet fruit filling.
I learned something today, I don’t own anything but glass pie pans.
Frickin' yum. Glen dance!
My girlfriends nana always makes the Three Cities of Spain cheesecake for Christmas. It calls for the sour cream topping and it’s really a fantastic change up. I don’t make cheesecake any other way anymore
This is exactly what my MIL's recipe is but with vanilla, not Rum!! Been making it now for 35 years and it is our favorite. Didn't think I would like the topping but it is wonderful! We are from Oregon but she came from Michigan! Ours is on the sweeter side!
A good alternative for the rum if you're making this for someone who doesn't partake in alcohol for personal or religious reasons- pineapple juice, Piloncillo, and vanilla. It's not quite rum, but it hits a few of those similar funky dark sugar, fruit adjacent flavors. Banana can work too for that.
@4:47 Wait what? "MEASURE that carefully"? Rum?
Haha, I think that was meant sarcastically, as he's just pouring it in lol
Good show as always thank you kindly. Would amaretto go good in it.
I grew up in St. Louis, where our cheesecakes usually had a sour cream layer on top--at least the ones that we bought or that Mother made had the sour cream. The exception was that when we had luncheon at the Chase Park Plaza Hotel after shopping in the area, we'd often have Lindy's cheesecake, which they flew in from New York, and that did hot have the sour cream topping. This looks great. I'll make this, but I'll probably bake the pie shell first.
Yum! That would probably be good with Bailey’s
A sour cream topping is really good topped with sliced almonds.
Swap out vanilla for the rum, and that's how my family has been making cheese cake forever. We live in central California. I ramped it up. Using a cheesecake pan. Three lbs of cream cheese and 2 cups of sour cream. Sugar and eggs adjusted. 😋
Philadelphia brand cream cheese used to come in 3 ounce packages along with the 8 ounce size.
❤ I think this would be fantastic made with Tia Maria ❤😊
This is the kind of cheesecake we always made growing up in Buffalo. The only real difference is that we baked the crust first, before adding the cream cheese, baking again, then the sour cream topping and bake again. And we always used vanilla, not rum.
To my understanding, the sour cream topping was more common in the past here in the US and was the "original" cheesecake sold by the brand Sara Lee. The recipe you have is similar to the one for Bailey's Irish Cream cheesecake, only without the sour cream topping. Cream cheese here in the US is sold in 4 oz (small) and 8 oz (standard) sizes, so your estimate of 2 blocks of "standard" cream cheese is likely correct for the original recipe.
Cream cheese in the US comes in 8 oz packages, They used to make, and occasionally you can find, a smaller 4 oz block. My mom had a recipe she preferred the smaller size for.
The very first cheesecake I ever made was quite similar to this. It had 3 (8 oz) packages of cream cheese and lemon juice instead of rum, but had 18 graham crackers and a sour cream topping. (Circa 1982 from a Pholadelphia cream cheese cookbook.) I translate 18 graham crackers to be 1 1/2 cups of crumbs. The sour cream topping hid the crack in the cheesecake...
My family in Los Angeles always put a sour cream layer on top. No sugar I believe. It wasn't until I got older and had other people's cheesecakes that I found no sour cream layer. Interestingly, every cheesecake I've come across that was called "New York Style" had no such sour cream layer.
Use another 9" for forming the crust by pressing into the the grahmcracker crust mix in pie pan #1
often make cheesecake with sour cream topping like that. Have flavored it with things like vanilla, lemon or orange zest, or chocolate liquor. I thought it was New York style. Sara Lee had one like that way back.
Glen, I have a request. Please make a version of the Spanish Bar Cake that was famous from A&P grocery chain from years ago. I have found a few variations of the recipe online but so far none has really been spot on. I know you can do it! Check all your historical cookbooks and you'll find the perfect recipe.
I've had cheese pies with the sour cream topping, which, BTW, is supposed to be smooth and flat on top. If you use bourbon instead of rum, it becomes "New England Bourbon Pie."
Based on old advertising images I've seen for sale on ebay and other sites, Philadelphia cream cheese was available in 3-oz packages in the 1930s, so I would use 12 ounces of cream cheese in the recipe instead of 16 ounces.
Looks awesome, thoroughly enjoyable watching you cook and then banter with "Jules",..... but can you put a small oven in your plane and cook it there while doing loop-de-loops? That is the question that enquiring minds want to know hahahaha
USA, Minnesota here. When I was young, 1950's, a small package of cream cheese was 4 oz. Nowadays the seem to be 3 oz. cz
Glen, please do a video on how the size of packages of stuff that needs to be kept cold changed with the advent of refrigeration.
This recipe reminds me of the Cheesecake Cockaigne from the Joy of Cooking (with rum added). Though the sour cream topping on that recipe is not baked on the cheesecake.
Reminds me of the one the old Frugal Gourmet used to make.
I've made white chocolate cheesecake using crushed vanilla wafers for the crust. Rum flavoring, or Irish cream flavoring, would be good in that cheesecake. Hmm, have to start next week's shopping list...
I have seen the sour cream topping on cheesecake/pie in old cookbooks (50s-60s) a lot. I remember when I was a kid I would think "oh, gross!"
We’ve made the exact recipe, using vanilla flavoring, for years. At least since 1950’s.
The sour cream topping is less common these days, when I was young I thought it did a good job masking the cracks in the top. It was smoothed over the top, and baked for about 15 minutes, IIRC. It's just a different style of cheesecake though, not just a mask for flaws. More modern recipes and ovens do a better job at managing an even temperature throughout. The cranky ovens I remember foiled my every scheme to prevent cracked tops on my cheesecake every time. (Then we got a new oven and I tried a different recipe!) Given the quantity of the eggs, I'd think the cream cheese amount was supposed to have been 12 ounces (340 grams), but adding more cream cheese seldom damages a recipe. The small packets I remember were three ounces (85 grams) each.
The overage of cream cheese threw off the sugar ratio it’s 33% more leaving it a little more savory
That looks great. I like the idea of rum for a flavouring. am curious if a spiced rum would make it to sweet?
"Be sure to measure properly" glug glug glug😂
The topping is like what the Sara Lee frozen cheesecakes had.