Pumpion Pie

Ingredients

• half a pound of pumpion
• a handful of thyme
• a little rosemary
• parsley
• sweet marjoram
• cinnamon
• nutmeg
• pepper
• six cloves
• ten eggs
• sugar
• sweet butter

Method

1. 1

   Slice pumpkin and herbs, beat spices and eggs, mix with sugar.

2. 2

   Fry mixture, fill pie with layers of 'froix', apples, and currants.

3. 3

   Bake and add a caudle of egg yolks and wine before serving.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 230. The excerpt below is the record exactly as published.

Pumpion Pie. Take about half a pound of pumpion and slice it ; a hand- ful of thyme, a little rosemary, parsley, and sweet marjoram slipped off the stalks, and chop them small ; then take cinnamon, nutmeg, pepper, and six cloves, and beat them; next, ten eggs, which also beat ; mix and beat all together, and put in as much sugar as you think fit ; fry it like a " froix " ; after it is fried, let it stand till it be cold. Then fill your pie, take sliced aj)ples, thin roundways, and lay a row of the " froix " and a layer of apples, with currants betwixt the two, until your pie is filled, putting in a good deal of sweet butter

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