Pumpkin Pie

Ingredients

• half a medium sized pumpkin
• two quarts of milk
• one pound of light brown sugar
• five beaten eggs
• one tablespoon of corn starch
• ginger
• nutmeg
• salt

Method

1. 1

   Cut in pieces, steam, and press through a colander; when cold, add the milk, sugar, beaten eggs, corn starch, and spices, and bake.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 31. The excerpt below is the record exactly as published.

nutmeg, and bake on a rich paste. Mrs. F. S. Dates. Custard Pie. — One quart of milk, five eggs, five tablespoons of sugar, a pinch of salt. Mix well, flavor, put in a pie dish lined with crust, and bake carefully. For cocoanut pie, add half a cocoanut — grated, to this mixture. * * *. Apple Pie. — Cover a pie plate with a good plain crust; peel and slice enough juicy apples to round the dish full, sprinkling sugar well through, and bits of butter. Add a scant teacup of water, and flavor. Cover with a crust, press the edges tightly together, and bake. Mrs. /. H. Whitehead. Orange Pie. — Three eggs, three fourths of a cup of white sugar, two tablespoons of butter, the juice and grated rind of half an orange, the juice and grated rind of half a lemon, nutmeg to taste. Beat )the butter and sugar together well; then beat in the yelks of the eggs, and the orange and lemon ; put I into pastry without top crust, and bake. When I done, spread over them the whites of the eggs I beaten stiff with powdered sugar, and return to the \ oven for a few minutes to brown. ) Mrs. /. Duckworth. \ Lemon Meringue Pie, I. — The grated rind and (juice of three lemons, the yelks of three eggs, three \ cups of sugar, one cup of water, one tablespoon of \ corn starch and a lump of butter. Cook these to- Igether until it thickens, stirring constantly. i Cover a pie dish with a rich crust and bake, then I fill, and cover with a meringue made of the whites I of three eggs, and two tablespoons of powdered sugar. Mrs. S. Bremner. Lemon Meringue Pie, IL — Two tablespoons of (corn starch wet in a little cold water;stir in briskly two teacups of boiling water ; add two cups of sugar and a small piece of butter. It is best to prepare this first, so that it may have time to cool somewhat be- fore adding the juice of two lemons, and the yelks S of three eggs, leaving the whites for a meringue to ) be spread on the pie after it is baked. Then put it in the oven long enough to brown the meringue. / Mrs. F. M. \ Lemon Pie, I. — Six lemons, five cups of boiling) water, four tablespoons of corn starch, four eggs, { and four cups of sugar. Mrs. J. H. B. I Lemon Pie, H. — One heaping tablespoon of cornj starch, one cup of boiling water, one cup of sugar, I one &%,%, one tablespoon of butter, and one lemon. \ Moisten the corn starch with a little cold water, then add the boiling water ; stir this over the fire ) for two or three minutes, allowing it to boil ; add j the butter and sugar. Remove from the fire, and, | when slightly cooled, add one &%%., and the juice and grated rind of one lemon. This is for one pie only. Miss Lottie M. Sti/l. Lemon Pie, III. — Three lemons, one cup each of sugar and molasses, two eggs, two tablespoons of corn starch, blended in a little cold v>rater. Squeeze the lemons and chop the peel ; put in the oven as soon as mixed, to prevent the corn starch from settling. Mrs. Geo. W. Royce. Pumpkin Pie. — Cut in pieces half a medium sized pumpkin, steam, and press through a colander; when cold, add two quarts of milk, one pound of light brown sugar, five beaten eggs, one tablespoon of corn starch smoothed in cold milk, ginger, nut- meg and salt

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