THE MOTHER OF THANKSGIVING!
Sarah Josepha Hall
The Mother of Thanksgiving was a woman of her time and ahead of her time.
Her name was Sarah Josepha Hale. She was born in 1788 and, in spite of the era,
became a self-taught professional woman, a writer, poet and editor, advocating education
and professional work for women. It was she who wrote the nursery rhyme, Mary
had a Little Lamb.’
But Mrs. Hale was also a creature of her time. When her husband died at
age 34, just two months before the birth of their fifth child, she donned
mourning black and never again took it off.
She didn't believe women should have the vote, but should remain
the secret and silent influencer of the male vote.
Fortunately, her influence on culture was far from secret or silent. In
fact, Hale became a vocal supporter of a national Thanksgiving. For 17 years
she wrote letters to five presidents about the idea. She wrote books and
articles recounting New England Thanksgivings.
In 1863, she finally caught the
ear of President Abraham Lincoln, convincing him that a national day of thanks
might bring the war-torn country together.
Besides writing books and
editing an influential women's magazine, Hale also promoted Thanksgiving
SARAH JOSEPHA HALE'S THANKSGIVING APPLE PUDDING PIE
Apple Pudding Pie
Below is one of Sarah Josepha's desserts, courtesy of Tori Avey
Thanksgiving Apple Pudding Pie
- 6 very large green apples, peeled, cored and sliced
- 1 lemon peel, cut into slices
- 2/3 cup brown sugar
- 6 large eggs, well beaten
- 1 pint heavy whipping cream
- 1 teaspoon lemon juice
- 2 9-inch uncooked pie crusts or 9-inch round puff pastry crusts
- Fill a medium sauce pan with 6 tablespoons of water.
- Put in sliced
apples and the lemon peels. Bring to a boil,
reduce to a simmer, and cover the pot.
- Let the apples cook for 25-30 minutes
till very soft.
- Remove the lemon peels from the pot and mash the apples while
they're hot until they have the consistency of applesauce.
- Pour the mashed
apples into a mixing bowl and allow to cool. Preheat oven to 375 degrees F.
- Stir in the brown
sugar, beaten eggs, heavy whipping cream, and lemon juice. Reserve filling.
- Line 2 pie dishes or
pans with the 2 uncooked crust.
- Pour half of the
apple pudding into each crust to make two puddings.
- To make the crust a
golden brown color, whisk together 1 egg yolk with 1 teaspoon of water. Brush a
thin layer of the egg wash onto the visible edge of the pie crust.
- Place the puddings
into the oven and bake for 80-90 minutes, or until the puddings no longer
wiggle in the center and are browning in places around the outer edge of the
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