Pumpkin Pie

Ingredients

• 1 1/2 cups cooked and strained pumpkin
• 1 teaspoon ginger
• 1 cup sugar
• 1 teaspoon cinnamon
• 2 tablespoons butter
• 2 tablespoons molasses
• 2 eggs
• 1 1/4 cups scalded milk
• 1/2 teaspoon salt

Method

1. 1

   Add sugar, butter, molasses, ginger, cinnamon, and salt to pumpkin.

2. 2

   Add egg yolks slightly beaten.

3. 3

   Add milk and mix thoroughly.

4. 4

   Fold in egg whites beaten until stiff.

5. 5

   Bake in one crust.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 262. The excerpt below is the record exactly as published.

PUMPKIN PIE 114 cups cooked and strained pumpkin 1 teaspoon ginger lg cup sugar 1 teaspoon cinnamon 2 tablespoons butter Vs teaspoon salt 2 tablespoons molasses 2 eggs 114 cups scalded milk 3 Add sugar, butter, molasses, ginger, cinnamon, and salt to pump- kin. Add egg yolks slightly beaten. Add milk and mix thoroughly. Fold in egg whites beaten until stiff. Bake * in one crust. RICH PUMPKIN PIE 11% cups steamed and strained Y teaspoon ginger - pumpkin Y teaspoon salt 2% cup brown sugar 2 eggs 1 teaspoon cinnamon 1% cups milk Y% cup cream Mix ingredients in order given and bake* in one crust. RAISIN PIE 34 cup seeded raisins, washed 1 egg, well beaten 214 cups water 3 tablespoons lemon juice 1% cups sugar 3 teaspoons grated lemon rind 41% tablespoons flour Y teaspoon salt Soak raisins in water 2 hours. Mix sugar and flour, add to egg. Add seasonings, raisins, and liquid. Cook over hot water 15 min- -utes or until thickened, stirring occasionally. Cool. Line pie plate with Plain Pastry, fill with mixture, and arrange strips across top, lattice fashion. Bake.* RHUBARB PIE 1% cups rhubarb 1 egg 1% cup sugar 2 tablespoons flour Cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour, and egg; add to rhubarb and bake* between crusts. * Pastry, p. 621. To Bake Pies, p. 625. Meringues, p. 625. 636 THE BOSTON COOKING-SCHOOL COOK BOOK Many prefer to scald rhubarb before using; if so prepared, it loses some of its acidity and less sugar is required. Rhubarb and Raisin Pie. Before putting on top crust, sprinkle with 14 cup seeded raisins, cut in halves. SQUASH PIE 24% cups steamed and strained 1% teaspoon cinnamon, ginger, squash nutmeg, or V4 cup sugar Y% teaspoon lemon extract 1 teaspoon salt 1 egg, slightly beaten 134 cups milk Mix sugar, salt, and spice or extract, add squash, egg, and milk gradually. Bake in one crust.* Garnish, if desired, with whipped cream to which has been added finely chopped preserved ginger. ©. RICH SQUASH PIE 1 cup squash, steamed and 4 tablespoons brandy, if desired strained Cinnamon \, : h 1 cup heavy cream Nutmeg Fed eh ce 1 cup sugar

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