Americandessert
Pumpkin Pie
From Ransom's family receipt book, 1886, 1886
Using part cream makes the pie richer.
Presented as published in 1886. 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 Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 7. The excerpt below is the record exactly as published.
three eggs, the rind and juice of one lemon, and one teacup of sugar, which have been beaten together. Bake in a moderate oven forty minutes, in a deep plate, as squash pies. Cut and bake little cakes of puff paste, and when the pie is cold, gar¬ nish it with them. PIE •—One large pine-apple, pared and grated, one cup of sugar, one-half cup of butter, five beaten eggs, a little nut¬ meg, some good pie-paste; cream butter and sugar. Beat in the yolks for three minutes; add pine-apple and spice; lastly, the whites. Bake in open shells of paste. Eat cold. TpUBfX^XTS Take a small pumpkin, or half of a large one, stew long and slowly, then strain it, after peeling and cutting it in small pieces. Mix with this quantity of pulp one quart of sweet milk, three eggs, and two tablespoonfuls of corn-starch mixed; first smooth with a little of the milk. Salt, sugar, and ginger must be put in to taste. A large, cup of sugar is about right; one nutmeg
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