Pumpkin Pie

Ingredients

• four cups of mashed pumpkin
• the eggs
• the lemon juice
• the rind of the lemon
• two tablespoons brandy
• the cream
• one of nutmeg
• ginger

Method

1. 1

   Cut the pumpkin in large pieces, scoop out the seeds and peel, cook in a little water about fifteen to twenty minutes, drain, mash through a fine sieve.

2. 2

   When cold, measure four cups, add the eggs (not beaten), lemon juice, rind, brandy, spices, and cream.

3. 3

   Fill the pie crust with the mixture very full.

4. 4

   Bake in a hot oven for about twenty-five minutes until golden brown.

5. 5

   Serve ice cold for luncheon or dinner as dessert.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 566. The excerpt below is the record exactly as published.

inger, one of nutmeg, two tablespoons brandy. How to Make the Filling. Cut the pumpkin in large pieces, scoop out the seeds and peel, cook in a little water about fifteen to twenty minutes, put in a drainer, drain the water off, mash through a fine sieve. When cold, measure four cups, add the eggs (not beaten), then the lemon juice, rind, brandy, all the spices, and cream. Fill the pie crust with the mixture very full. Put in a hot oven, bake about twenty-five minutes till golden brown on the top. Serve ice cold for luncheon or dinner as dessert. Squash Pie ( Tourte a la Gourde verte) Follow directions for Pumpkin Pie [see preceding recipe], squash for pumpkin. Lemon Molasses Pie ( Tourte a la Melasse au Citron ) Line pie plate with pie crust [see recipe: Pie Crust], bake in oven until golden brown, then fill. Filling. One cup molasses, three eggs, two lemons, a pinch of salt, two tablespoons cornstarch, one and a half cups water. Put one and a half cups water on stove, add lemon juice and rind and a pinch of salt; stir yolks and molasses to a souffle, add corn¬ starch, thicken the water when it boils. Fill the pie crust, beat whites of the eggs to a stiff meringue, add two tablespoons sugar, and put on the top. Decorate with the meringue through a fancy tube. Mince Pie a la Ericsson Hammond Pate de Hachis, a la Ericsson Hammond One quart apples, three pounds currants, three pounds raisins, one pound citron peel, two pounds lean beef, one pound beef suet, one pint brandy, one pint sherry, all spices, one and a half pounds granulated sugar. How to Make It. Chop beef suet and beef together; pick THE SWEDISH, FRENCH and wash currants; seed the raisins, cut in quarters; chop citron peel quite fine; core and peel apples and chop fine. Mix all to¬ gether. The mincemeat should be made from two weeks to one month before it is used. Can be made in the fall and kept for all year round. When using it, add a little brandy and sherry to taste. Fill the pie plate that has been lined with pie crust [see recipe: Pie Crust], put another crust on the top. If puff paste is at hand, decorate top of the pie with strips of it — according to taste. Bake in a hot oven from twenty-five to thirty-five minutes — take care not to let it burn. Mince pie is served warm. It is generally used for Thanks¬ giving, Christmas, or New Years, but is equally suitable for any other occasion. Rhubarb Pie ( Tourte a la Rhubarbe ) Peel two bunches of rhubarb and cut in pieces. Put on stove in one and a half cups water and one small cup sugar, let come to a boil, thicken with one tablespoon cornstarch dissolved in half cup water. Fill the pie plate that has been lined with pie crust [see recipe: PieCrust]. Decorate the top with strips of the pastry put in checks. Put in oven and bake until golden brown. Rhubarb Pie ( Tourte a la Rhubarbe) a la Hammond Select a bunch of nice fresh rhubarb, peel and cut in pieces, put on stove with one and a half cups water and four tablespoons sugar, let boil about ten minutes, thicken with one tablespoon cornstarch dissolved in half cup water, let stand until cold. In the meantime, prepare a pie crust from puff paste [see recipe: Orange Pie a la Ericsson Hammond]. When ready to serve, fill the pie with the rhubarb, cover with three cups whipped cream — sweetened to taste with sugar and flavored with brandy. Put the cover on, place on a platter and serve. Rhubarb Pie ( Tourte a la Rhubarbe) a la Walde Select a bunch of fresh rhubarb, peel and cut in pieces, put on stove in one and a half cups water and four tablespoons sugar, let cook from ten to fifteen minutes, thicken with one heaping tablespoon cornstarch dissolved in half cup water. In the mean¬ time, stir the yolks of two eggs with half cup sugar to a souffle, add, let come to a boil, fill a baked pie crust [see recipe: Pie Crust], decorate in checks with the whites of the eggs beaten to a meringue sweetened with two tablespoons sugar, put in the oven to brown, let stand until cold. Place on a platter and serve. AMERICAN COOK BOOK 389 Cheese Cakes ( Talmouses ) a la Hammond Line small fluted cake tins with puff paste [see recipe: Puff Paste], fill with beans, put in oven and bake. In the meantime, stir the yolks of three eggs with three tablespoons sugar to a souffle, add one tablespoon butter (stirred to a cream), the juice of one and a half lemons and a little of the rind. Beat the whites to a stiff meringue, add half; sweeten the other half with one tablespoon sugar. Fill the crust that is nearly baked, put in oven, bake about ten minutes. Take out, decorate with the rest of the whites, put through a fancy paper tube, a ring around top. Put in oven again for three or four minutes, then take out and, when cold, arrange on a paper doily, serve as dessert for luncheon or supper. This can also be made into a pie instead of small individual cakes. Cottage Cheese Cakes a la Mabel Quist Talmouses rustiques a la Mabel Quist Put two quarts milk on stove; when it boils, add one cup sour cream or milk. After turning, keep cooking slowly, on the stove, from one to two hours. Pour in a cheesecloth, drain all the juice off, let hang one hour. Make the pastry. Take one cup of the cheese, yolks of three eggs, four tablespoons sugar, juice of a lemon, one tablespoon butter. Stir sugar and yolks to a souffle. Stir cheese and butter together, add the lemon juice

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