History of Chiffon Pie

© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. This web site may not be reproduced in whole or in part without permission and appropriate credit given. If you use any of the history information contained below for research in writing a magazine or newspaper article, school work or college research, and/or television show production, you must give a reference to the author, Linda Stradley, and to the web site What's Cooking America. 

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


 

Chiffon pies were popular under the name of Sissy Pies in the early 1900s. They were also called Fairy Tarts or Fluff, Sponge, or Souffle Pies and were based on variously flavored puddings, lightened with beaten egg whites that were then baked in apastry crust.

1943 - In Fannie Merritt Farmer's The Boston Cooking-School Cook Book, there is a recipe for Lemon Chiffon Pie, Coffee Chiffon Pie, Eggnog Chiffon Pie, Pumpkin Chiffon Pie, and Strawberry Chiffon Pie. Gelatin was used in all her pie recipes.

 

 

What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy