Pumpkin Pie

Ingredients

• Two large tablespoons of pumpkin
• one-half tablespoon flour
• one teaspoon cinnamon
• one-half teaspoon cloves
• one scant cup of sugar
• three eggs, beaten whites added last
• one pint milk
• a pinch of salt

Method

1. 1

   Mix all ingredients and pour into a pie crust.

2. 2

   Bake until set.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 172. The excerpt below is the record exactly as published.

PUMPKIN PIE. Mrs. Howes, Roselle, N. J. Two cups stewed pumpkin, two-thirds cup sugar, one- half teaspoon salt and cinnamon, one teaspoon ginger. Put this in a quart cup and add enough milk to fill Uie cup. Line a pie plate with crust and fiU. Bake dowly one hour. DESSERTS. 403 PUMPKIN PIE. Miss Stella Flanagan. Two large tablespoons of pumpkin, one-half table* spoon flour, one teaspoon cinnamon, one-half teaspoon cloves, one scant cup of sugar, three eggs, beaten whites top of pie, put in oven and brown. BOSTON MINCE PIE- Miss Potter, Portchester, N, Y. Six pounds round of beef, after it is boiled and chopped, ten pounds russet apples, chopped very fine, two and a half pounds currants, wasLed and dried, two and a half pound raisins, stoned and chopped, one and a half pounds raisins, cut in thin slices, juice 402 KIRMESS COOK BOOK. for a few hours. Boll again, making thin cmst for top and bottom of a pie. MRS. HERBERT CLARKE^S SQUASH PIES. Mrs. C, W. Cropper. Take a medium sized squash, boil and mash fine thrnncrh a ml an fl fir. One teasDOonful of salt, butter CORRECTIONS. Pare 402~Puxnpkin Pie. by Mrs. Howes. Roaelle. N. J. Add two e^c» well beaten, to other inirredients. Page 403— Cream Pie. by Mrs. Edward Gray. New York. Mix yolks of eK«* with the sugar. Pafire 400— Lemon Pie. by Mrs. O. V. Brinkerhoff. Add one cup of nifsr after the one cup of boiling water given in recipe. USE ROYAL BAKING POWDeR. or enough to make proper consistency. Line a pie plate with pastry crust and fill with above ingredients. PUMPKIN PIE. Mrs. Howes, Roselle, N. J. Two cups stewed pumpkin, two-thirds cup sugar, one- half teaspoon salt and cinnamon, one teaspoon ginger. Put this in a quart cup and add enough milk to fill the cup. Line a pie plate with crust and fiU. Bake slowly one hour. DESSERTS. 403 PUMPKIN PIE. Miss Stella Flanagan. Two large tablespoons of pumpkin, one-half table* spoon flour, one teaspoon cinnamon, one-half teaspoon cloves, one scant cup of sugar, three eggs, beaten whites added last, one pint milk, a pinch of salt

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