Philadelphia Pumpkin Pies

Name: Philadelphia Pumpkin Pies
Yield: 16 servings
Ingredients: one pint of stewed pumpkin; two pints of cream; the beaten yolks of twelve eggs; two grated nutmegs; one teaspoon of mixed powdered spices; two cups of sugar; the juice of two lemons; the whites of eggs beaten to a froth

From The home cook book, 1905

Serves 16

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 186. The excerpt below is the record exactly as published.

PHILADELPHIA PUMPKIN PIES To one pint of stewed pumpkin which you have mashed through the sieve or colander add two pints of cream, the beaten yolks of twelve eggs, and two grated nutmegs. Add also one teaspoon of mixed powdered spices, two cups of sugar, the juice of two lemons, and the whites of eggs beaten to a froth

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