Pumpkin Pie, a One Crust Pie
From Blue Ribbon and Pure Gold cook book, 1905
This is better eaten the same day it is made.
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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 45. The excerpt below is the record exactly as published.
Pumpkin Pie, a One Crust Pie—The following recipe is a sufficient quantity for 2 pies. Take 3 cups scalded milk—a little cream is an improvement—2 cups boiled, and strained pumpkin, 13} cups brown sugar, a little piece of butter, { teaspoon salt, 3 eggs, the yolks beaten thoroughly and stirred in, and the whites beaten to a froth, and added just before putting the pie in the oven; 13 teaspoons of Pure Gold ginger, cinnamon, cloves and nutmeg mixed.
Cook this with the app: pantry check, scaling, and the assistant.