In honor of National Pie Day, we’d like to take a moment to congratulate the five winners of our American culinary history quiz!  Jennifer A., Ilya K,. Kevin J., Claudia D., and Yayoi S. were the first five contestants to answer all of the questions correctly.  We hope you enjoy the book!

Here are the questions again, with answers, to satisfy any lingering curiosity.

1. Which recipe for fall comestibles does not call for lard? Apple fritters (Buckeye Cookery, 1877), molasses cake (Miss Leslie’s New Receipts for Cooking, 1852), or ginger snaps (The American Matron; or, Practical and Scientific Cookery, 1851).

Answer: molasses cake

2. For what animal does Mary Randolph (The Virginia Housewife; or, Methodical Cook, 1824) recommend to “kill it at night in winter, and in the morning in summer”?

Hint: You can use a calf’s head to make imitation soup of this variety.

Answer: Turtle.

3. A jar of what is “very convenient” to have in the house for “when friends arrive unexpectedly,” according to Thomas J. Murrey in his cookbook, Luncheon (1888)?

Hint: these days, you’d more likely find this feathered friend on the pavement in Central Park.

Answer: Pigeons

4. In Breakfast, Dinner, and Tea Menus (a cookbook from 1890) breakfast menus are outlined for each month. Which of these menus is for February, and which is for December?

Menu A: Oranges, Cracked Wheat, Coffee, Chocolate, Fish Balls, Brown Bread Brewis

Menu B: Oranges, Oatmeal, Cocoa or Chocolate, Eggs a la Dauphine, Baked Potatoes, Soda Biscuit

Answer: Menu A is December, Menu B is February.

5. What is the common ingredient in all four of the following beverages (though some call for the Italian variety while others prefer the French)?

Bronx Cocktail, Racquet Club Cocktail, Rob Roy Cocktail, Christopher Morley Cocktail

Answer: Vermouth