Pumpkin Filling for Pie

Ingredients

• 2 cups stewed pumpkin
• 1/2 teaspoon nutmeg
• 1 cup corn syrup
• 1/4 teaspoon allspice
• 1/4 teaspoon ginger
• 2 tablespoons flour
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cups milk
• 1 egg

Method

1. 1

   Mix all ingredients and bake in double crust pastry, or cook and serve in cooked single crust with meringue.

Nutrition per serving

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 24. The excerpt below is the record exactly as published.

k 4 teaspoon salt 14 tablespoons fat 1 teaspoon grated lemon rind 1 cup dates ; 4 teaspoon vanilla 1 egg AND HOW TO COOK THEM 63 Cook over hot water until thick, and boil or bake 20 minutes. Serve with hot maple syrup. BAKED APPLES WITHOUT SUGAR Fill cored apples with 1 tablespoon honey, corn syrup, chopped dates, raisins, marmalade, or chopped popcorn mixed with corn syrup in the proportion of two tablespoons of syrup to a cup of corn. Put one-quarter inch of water in pan. Bake until tender and serve apples in pan with syrup as sauce. APPLES AND POPCORN Core apples. Cut just through the skin around the center of the apple. Fill the center with popcorn and 1 teaspoon of corn syrup. Bake 30 minutes. ; MAPLE RICE PUDDING 4 cup rice 4 teaspoon salt 14 cups milk 4 cup maple syrup 4+ teaspoon cinnamon 4 cup raisins i egg Cook in top of double boiler or in steamer 35 minutes. ECONOMY PUDDING 1 cup cooked cereal 4 cup corn syrup 4 teaspoon mapline cup milk cup chopped nuts cup raisins or dates boist bof bolt 1 egg Cook in double boiler until smooth. Serve cold with cream or place in baking dish and bake 20 minutes. OATMEAL AND PEANUT PUDDING 2 cups cooked oatmeal 4 cup raisins 1 cup sliced apple 4 cup molasses 1 cup peanuts 4 teaspoon cinnamon 4 teaspoon salt Mix and bake in greased dish for 30 minutes. Serve hot or cold. This is a very nourishing dish. 64 FOODS THAT WILL WIN THE WAR CHOCOLATE BLANC MANGE 1 pint milk 4 cup corn syrup 4 cup cornstarch 1 teaspoon vanilla 1 egg 4 teaspoon salt 2 oz. grated chocolate Mix cornstarch with + cup cold milk. Scald rest of milk. Add cornstarch. Cook until thick. Add a little of the hot mixture to the chocolate when melted. Mix all ingredients and cook 5 minutes, stir- ring constantly. Chill and serve with plain or chopped nuts. OATMEAL FRUIT PUDDING 2 cups cooked oatmeal 4 teaspoon salt 4 cup molasses 4 cup chopped nuts 1 cup raisins 1 egg (beaten) Mix well. Bake in greased baking dish 30 minutes. JELLIED PRUNES 4 lb. prunes 3 cup corn syrup or } cup 24 cups cold water sugar 2 tablespoons granulated gel- 2 teaspoons grated lemon atine or orange rind Soak washed and scalded prunes in 2 cups cold water 10 minutes. Simmer until tender (about 10 minutes). Soak gelatine in 4 eup cold water. When soft, add to hot prune mixture. When gelatine is dis- solved, add other ingredients and place in mold. Chill, and stir once or twice while chilling to prevent prunes settling to bottom of mold. APPLE PORCUPINES Core 6 apples. Cut line around apple just through skin. Fill center with mixture of cne-quarter cup each of dates, nuts and figs or marmalade, to which has been added one-quarter cup corn syrup - or honey. Bake 380 minutes with one-quarter inch water in baking pan. Stick outside of apple with blanched almonds to make porcu- pine quills. SCALLOPED FRUIT PUDDING 2 tablespoons melted fat 4 cup corn syrup 2 cups crumbs 2 cups of left-over canned 4 cup of fruit juice or water or cooked dried fruit Put one-quarter of the crumbs on the bottom of a buttered baking pan. Cover with one-half the fruit, one-half the corn syrup, one-half AND HOW TO COOK THEM 65 the liquid, one-quarter of the crumbs; the other half of the fruit, juice and corn syrup, and the rest of the crumbs, on top. Bake 20 minutes in a hot oven. PRUNE FILLING FOR PIE 4 lb. pitted prunes 1 cup water 4 cup corn syrup, or 2 teaspoons lemon rind 2 tablespoons sugar + tablespoon fat 1 tablespoon cornstarch Wash and scald prunes. Soak ten mfnutes in the water. Simmer . until tender. Rub through colander. Add other ingredients, well blended. Bring to boiling point. Use as filling for pastry. APPLE AND DATE FILLING 2 cups apples 1 tablespoon fat 1 cup dates 1 teaspoon lemon rind + cup water Mix all and use as filling for double crust, or cook until apples are tender. Mix well and use as filling for tarts, ete. - LEMON FILLING FOR PIE 14 cups corn syrup 2 eggs 14 cups water 1 tablespoon lemon rind 4 cup cornstarch % cup lemon juice (2 lemons) é 4 teaspoon salt Mix cornstarch and 1 cup water. Add to corn syrup. Cook over direct flame until thick. Cook over hot water 20 minutes. Mix other ingredients. Add one-half cup water and add to other mixture. Cook 5 minutes and use as filling—hot or cold. SOUR CRHAM FILLING FOR CAKE 1 cup sour cream (heated) 2 tablespoons corn syrup 1 cup chopped nuts 1 teaspoon gelatine 2 tablespoons cold water Soften gelatine in cold water. Add heated cream and when dis- solved add other ingredients. Chill and use for cake filling. This is a good way of using up leftover cream which has turned. 66 FOODS THAT WILL WIN THE WAR MOCK MINCE MEAT FILLING—FOR PIE 1 cup cranberries, chopped 2 tablespoons flour mixed | 1 cup raisins with + cup cold water 1 cup corn syrup 2 tablespoons fat Mix all. Bring to boiling point and place in double crust pastry or cook until thick and use as filling for tarts. PUMPKIN FILLING FOR PIE 2 cups stewed pumpkin $ teaspoon nutmeg 1 cup corn syrup + teaspoon allspice 1 egg 4 teaspoon ginger 2 tablespoons flour 1 teaspoon vanilla 1 teaspoon cinnamon 4 teaspoon salt 14 cups milk Mix all ingredients and bake in double crust pastry, or cook and serve in cooked single crust avith meringue. MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE 2 egg whites 2 tablespoons corn syrup Beat whites until very stiff. Add corn syrup by folding in. Do not beat. WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE » 1 eup corn syrup 1 teaspoon nutmeg

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