Americandessert
Pumpkin Pie
From The home cook book, 1905
Serves 16
This quantity will make two pies.
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 186. The excerpt below is the record exactly as published.
PUMPKIN PIE To prepare the pumpkin peel and cut it in pieces about an inch square. Pour into a granite or porcelain kettle one pint of cold water. Add the pumpkin and cook slowly for five hours, to allow^ some of the water to cook away. Have ready a crock, set a colander over it and pour in the pumpkin. Let this drain off overnight. Next day press the pumpkin through the colander with a potato masher. It takes half a large pumpkin to prepare this. For the pies take three cups and a half of pumpkin, one full teaspoon of salt, three beaten eggs, two even teaspoons of ginger, half of a grated nutmeg, one iron spoon of molasses, one heaping tablespoon of butter, one cup of milk, and half a cup of cream
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