Pumpkin Pie

Ingredients

• One quart sweet milk
• three cups pumpkin boiled and strained
• one and one-half cups sugar
• half cup molasses
• four eggs beaten separately
• pinch salt
• tablespoon each of ginger
• tablespoon each of cinnamon

Method

1. 1

   Beat all ingredients together and bake on under crust.

2. 2

   A tablespoon of brandy is a great improvement.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 110. The excerpt below is the record exactly as published.

teaspoon each of cinnamon, cloves and allspice mixed and the grated rind of a lemon and whiskey. Bake in a slow oven. Old Fashioned Sliced Potato Pie. — Boil sweet potatoes until well done. Peel and slice them. Line a deep pie pan with good HOW WE COOK IN TENNESSEE. 191 plain paste, and arrange the sliced potatoes in layers, dotting with butter and sprinkling sugar, cinnamon and nutmeg over each layer, using at least one-half cup sugar. Pour over three tablespoons whiskey, about one-half cup water, cover with pastry and bake. Serve warm. Sliced Sweet Potato Pie. — Parboil and slice two medium sized potatoes; put them into a deep pie plate that has been previously lined with puff paste ; pour over the potatoes a sauce made of one cup of sugar, half cup of butter, and one cup of boiling water ; flavor with a teaspoonful of cinnamon, teaspoon- ful of cloves and allspice mixed, and the juice and grated rinds of two lemons ; cover with paste. Bake in a slow oven. Sweet Potato Pie. — One pound of potatoes boiled and rubbed smooth, half pound of sugar, a small cup of cream, one-fourth pound of butter, four eggs; nutmeg and lemon to suit the taste ; bake in a crust. This quantity will make two large pies. Irish Potato Pie. — Two cupfuls of boiled potatoes nicely strained through a colander, one cup of butter, one of milk, two of sugar, six eggs ; flavor with wine and nutmeg. Bake on pastry, or in a dish like a pudding. A Delicious Apple Pie. — Six apples of medium size, a tumb- lerful of crushed sugar, three tablespoonfuls of butter or two tumblerfuls of rich cream, six eggs, the juice and grated rind of one lemon ; peel the apples and grate them ; cream the butter and sugar together ; beat the whites and yolks of the eggs sepa- rately; mix as for cake. Bake in paste. Green Apple Pie. — Pare, core and slice tart apples, boil and mash ; sweeten to taste, adding a little butter, nutmeg or lemon ; put in pie pan lined with pastry and check across with strips of pastry. Sliced Apple Pie. — Peel and slice wine sap apples — pick out seed — line pie pans with pastry ; lay slices of apples, sugar and butter, several layers, sprinkle nutmeg and cinnamon over them; run into the stove with a pan of water over it to keep 192 HOW WE COOK IN TENNESSEE. from browning too quickly; if apples are not juicy add two tablespoons of water to each pie ; use plenty of butter and sugar (this makes the syrup), have no top crust. Delicious. — Mrs. Lillard. Apple Pie. — Grate six good sized apples and juice of two lemons; stir this into half cup butter and two cups sugar creamed together; add the yolks of four eggs well beaten, half cup rich milk; then stir in lightly the beaten whites of four eggs ; use nutmeg if you like ; bake in paste with strips across top. Evaporated apples stewed and run through a colander may be used instead of fresh fruit. Apple Pie. — Five grated apples, two lemons, four eggs beaten separately, half cup butter creamed with two cups sugar, half cup milk ; eggs added last. Peach Pie. — Line pie pans with pastry; stew sliced peaches; sweeten and put in a little butter and just a little cinnamon; put them in the pans, cover with top crust and bake. Grape Pie. — Put the skins into one vessel and the pulp into another and cook them ; run the pulp through a sieve to remove the seed; when skins are tender, mix with pulp and sweeten to taste ; fill pastry lined pans, put on top crusts and bake. Cherry Pie. — Line your pie plate with good crust, fill half full with ripe cherries, which have been stoned; sprinkle over them one cup sugar and bits of butter ; fill the crust to the top ; cover with' pastry stripped across and bake. Rich Mince Pies. — Take four pounds beef chopped fine ; pick and chop fine two pounds suet, wash two pounds currants, one pound raisins, grate the peel of two lemons and put in the juice ; pound a spoonful of dried orange peel, slice one ounce citron, chop twelve large apples ; mix these together with three pounds sugar, half pint wine and same of brandy, and sweet cider to make it a proper thickness; if the cider is not sweet, put in more sugar before the pies are baked. Bake with under crust and use strips across the top. — Mrs. H. R. Lancaster. HOW WE COOK IN TENNESSEE. 193 BADSODASPOILS GOOD FLOUR Transparent Pie. — Yolks six eggs, whites of two, one cup butter, two of sugar, one tablespoon flour; bake on pastry. — Mrs. H. R. Lancaster. Pumpkin Pie. — Three Pies. — Oue quart sweet milk, three cups pumpkin boiled and strained, one aud one-half cups sugar, half cup molasses, four eggs beaten separately, pinch salt, tablespoon each of giuger

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