
For your next cicada filled spring try this special pie recipe
Cicada pie (from Cincinnati Enquirer 1902)
Take 50 newly emerged white female cicadas and remove the wings, legs and head. Chop up the cicadas into pieces and place in a bowl with stale bread that has been soaked in milk. Add sugar, rhubarb flavor and cream to soften the ingredients. Put the mixture into a pie crust and cover with strips of pie crust placed in a cross pattern similar to that of an apple pie. Bake in an oven at 400 degrees till crust is done.
I think I'm more disturbed by the "rhubarb flavor" in the pie than the cicadas. But I can't help wondering if they would still be crunchy.
ReplyDeleteThat's so true, I have never heard of "rhubarb flavor". Hopefully that product was left behind in the great depression.
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