New England Pumpkin Pie

Ingredients

• To three cupfuls of the mash thus obtained
• add one teaspoonful of cinnamon
• one-fourth of a teaspoonful of grated nutmeg
• one-half a teaspoonful of salt
• a generous half-cupful of sugar
• add one and one-half cupfuls of scalded milk
• add two well-beaten eggs
• take a scant one-half cupful of butter
• three table-spoonfuls of lard
• one-half a teaspoonful of salt
• one-half a teaspoonful of sugar
• two and a half cupfuls of flour

Method

1. 1

   Peel and slice the pumpkin, cover with water, and stew for six hours.

2. 2

   Strain through a sieve.

3. 3

   When cool, add the eggs and bake for three-quarters of an hour.

4. 4

   For the crust, chop the butter, lard, salt, sugar, and flour together, add a little water, and roll out.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 293. The excerpt below is the record exactly as published.

To three cupfuls of the mash thus obtained add one teaspoonful of cin- namon, one-fourth of a teaspoonful of grated nutmeg, one-half a teaspoon- ful of salt, and a generous half-cupful of sugar. To the whole add one and one-half cupfuls of scalded milk, and, when cool, add two well-beaten eggs and bake a good three-quarters of an hour. This is for one pie. To make the crust take a scant one-half cupful of butter, three table - spoonfuls of lard, one-half a teaspoonful of salt, one-half a teaspoonful of sugar, and two and a half cupfuls of flour

Cook this with the app: pantry check, scaling, and the assistant.