Before the age of all pumpkin spices, there were pumpkin pie.
The first British settlers brought the concept of cake to the American colonies. As in their home country, England, the early colonies cooked their pies in a long, narrow pan called "the coffin." The crust is often not eaten, but is only designed to hold stuffing during roasting. During the American Revolution the term "crust" replaced the "coffin" to describe a pastry shell, and the crust became good enough to eat.
Native to North America, pumpkin is likely to be served on the first Thanksgiving day. However, it is doubtful that it is eaten in a form that we can think of as a cake. Conversely, the pumpkin may be boiled or roasted.
Pumpkin pie is not a dessert for Thanksgiving Day that often arrives later. Amelia Simmons included a recipe that resembled what we ate today at Cookery America, the first cookbook by an American published in the United States in 1796. This cookbook, which the Library of Congress recently set one of 88 " The Book Is American, "was quite popular in his day, so the entry of recipes certainly contributed to the popularity of pumpkin cake. Today, around 50 million pumpkin cakes are consumed every Thanksgiving day.
Traditional pumpkin cake recipes involve pie pans, cake shells and filling. The frying pan is a shallow container, made of almost all oven-resistant materials, with sloping sides and narrow flat edges. Pastry skin is mainly made from flour, fat and water. And filling contains four main ingredients: pumpkin, milk products, eggs and sugar, and some optional spices. After baking, filling forms a pudding.
There are many variations on the crust and its contents; everyone has a way to make their own cakes. Even though you may have a good recipe, it will be very difficult to get a patent today on your pumpkin cake recipe. Usually, this type of recipe is a real variation of what has been done before; However, there are a number of patented inventions that have helped make it easier to bake pumpkin cakes.
Starting with a pie pan
Many pumpkin pies begin with Pyrex glass pie pie. It's not surprising when you think about how Corning has made bakeware glasses since 1915. Corning scientists, Jessie Littleton, are lured with lantern light bulbs and battery jars made of Nonex glass (the initial borosilicate glass developed by Eugene Sullivan), thinking that will make substance ideal for cooking utensils. He knew that a glass pan would absorb heat better than a metal pan, because the metal actually reflected most of the heat. To prove his point, Littleton cut off the top of the Nox glass battery jar and gave a newly created low casserole plate to his wife, Bessie.
He found that glass plates cook food faster and are cooked at lower temperatures than metal pans. Glass also has the added benefit that he can see food when cooked. The Pyrex® trademark, a fantastic word based on "py" for pan pie (first product), was first used in 1915, the brand was registered in 1917 (Reg. No. 115,846), and a brand was born. Pyrex ovenware was a huge success, selling more than four million pieces the first four years of production and an additional 26 million over the next eight years.