Pumpkin Pie

Ingredients

• scant three pints of the pumpkin
• eight well-beaten eggs
• one teaspoon mace
• one teaspoon cinnamon
• one teaspoon ginger
• half a nutmeg
• a little salt
• two cups light brown sugar
• two quarts of good sweet milk

Method

1. 1

   Bake slowly until a nice golden brown.

Nutrition per serving

Estimated from matched ingredients across 19 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 66. The excerpt below is the record exactly as published.

pumpkin pies. SWEET POTATO CUSTARD PIE. Mrs. J. H. McMillan. One large pint of potatoes, two cups oi sugar, one quart of milk, two tablespoons of butter, three table- spoons of rolled crackers, four eggs, one teaspoon of cinnamon, one teaspoon of valilla. Boil the potatoes until very soft and press through a colander or a meat grinder. Add yolks of eggs, cracker crumbs, sugar, spice. Boil the milk with the butter in it and pour gradually over the mixture. Mix thoroughly, then add the whites of the eggs beaten stiff. This makes four pies. PRUNE PIE. Line crust with well cooked and stoned prunes, ad- ding juice to make moist. Cream together tablespoon of butter, two of sugar and two of fine bread crumbs and beaten yolks of two eggs. Add well beaten whites and bake. Or cooked rhubarb may be added and seasoned well. Bake with two crusts. PUMPKIN PIE. Select deep yellow pumpkin, fine grained. Pare and cook slowly. When soft, and the water all boiled off, mash and set back on the stove where it can sim- mer until the pumpkin becomes brown and waxy. PIES 139 Put through a colander, and to scant three pints of the pumpkin add eight well-beaten eggs, one teaspoon mace, one teaspoon cinnamon, one teaspoon ginger, half a nutmeg, a little salt, two cups light brown sugar, and two quarts of good sweet milk

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