Pumpkin Pie

Ingredients

• 1.5 cups steamed and strained pumpkin
• 0.5 cup brown sugar
• 1 teaspoon cinnamon
• 0.5 teaspoon ginger
• 0.5 teaspoon salt
• 2 eggs
• 1.5 cups milk
• 0.5 cup cream

Method

1. 1

   Peel and cook pumpkin slowly for 4-5 hours.

2. 2

   Mash and strain.

3. 3

   Add boiling milk, salt, and spices.

4. 4

   Beat eggs and stir into cream, then add to pumpkin.

5. 5

   Line pie plates with pastry, brush with egg white, crimp with puff paste, and fill with custard.

6. 6

   Bake until firm and brown.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 16. The excerpt below is the record exactly as published.

. 1 teaspoon salt. 1 pound butter. Ice water. Keep everything clean and cold. Wash the butter in cold water. ^^^^-^^J-^^^^^^t^sh^et on ice the rema'ining'two-thi,ds into 4 equal Pfs -d P^^^^^^^^^^^^^^ mix and sift the flour and salt, cut flf/^^ the reserved b^^ter f o it ana ^^^^^ ^j^^^ ^^.^^^^_ ice water. Dust mouldiug-board slightly wth ^^.^^'.f "\;''' Pf'^t ^heet -\ inch thick. Place one sheet Place on ice for 5 minutes Beat and roll the paste into an o^ong heet^ -^ men t ^^^^ ^^^.^_^ ^^^^ of butter on the middle of the paste, fold the paste letting ^^^^f^^^^f^^JJ"; ,,^\, kept so through under. The paste is now m a rectangular ^^ape and with a itt e ca,e^^^^ ^^^ ^j^^^^^^ ^^^^^^^ all the subsequent foldings and rollings. Roll out to ^ nch ^™' J^^^ ^^^^' it at every alternate The third time of folding, enclose the second^ piece of butter, ^1 "^^r^bu'ter that will make 8 times rolling, until the butter has all been used As there we 4 sheets of Gutter Jhat^^^ ^^^,^^ f,, ,,3. folding and rolling the pas e. Finally S^!^^ ^ «^^^ .^"*\"f the paste stiks to the board or pin, lay on It is better to lie for several hours before being baked it he P'^^te ^^ ^ ^^^^ ^^-^^ f^,,h flour ice until chilled through. Scrape the board clean. Polish wth ^J^^^ J^^"^ ^^ ^^ keep the paste dry. rte^"S *:te^ix" H%tr™'a r;\S'of r t{;r,i ^iri. he,p. . . ... .„. p.« i. baking. Page Nineteen PURITY FLOUR More Bread and Better Bread cold TARTS Roll puff paste I inch thick, cut with fluted cutter, bake, fill with jelly or jam. They are served PATTY CASES ^ho .w^%*^''' ^f}"" ^°^^? P^'*^- ^* ^i" '^^ sufficient for 12 large cases or 20 small onc> To shape pt?fas\w S-t h^h T "r'f ' r'\'" ""^"^ ^^'^ ^^^™P «^* "^«^ 2i-^h cutter, twice as Sj thrse rSas onThP ;t '• \ ^"^^res from one-half of them, leaving the rim about 4 mch wide. Lay tnese rings on the whole rounds, pressing them down that they may stick together. In very cold weather iS^ 'to ZT.7 '" r' ''.' ^ ''.'''l ^''^' ^"^"-^^ ''''' the'edge to mak/sure that the r'ings shall not tW nrP WM ^^ + P Shells roll the paste about i inch thick and lay on 2 rings, or even 3, but whTte breir pT' *? T^'^ '',?''^' "'' "^^ ^'^ ^^^^ ^« «^^ ''^'- ^he oven 'should be as hot as for baking rhro. J ^r^' 1 ^ i'u ' '^'-n'^^ "ff "' 1*^ ™"^"^^^ ^"'^^ the" take about 20 minutes longer to bake a fork fS? "V ^^'"' Z'^! T'^" 'y ^' ^ ^^^tle soft dough in the centre that should be picked out with the di^b aI^''^^ 'T,''r^ ^ ^'^^^' ^'"^^^h *h^ ''^^ °^ h^ttom crust. The filling gives the name to ened grav) ^ ^''^ ' ^^'^''' ^'^ '''■ '^^^^ ^'^ "^^^ ^^^ ^'^^^ ^^^^^t*3n filling with thick- TULIP SHELLS Break 2 eggs into a bowl. Add a little salt with Puniy Flour enough to make a paste. Roll thin as wafers and cut out with a fancy cake cutter. Lay 2 together and put^,„ the end of^ a ki^^el ei fork \\ork them up and down m boiling lard till done. When cold fill with jelly PLAIN PASTRY li cups Purity Flour, i cup shortening. i teaspoon salt. Cold watei-. _ Mix flour and salt, cutting m the shortening until mixture is like fine meal. Mix to a paste with ice water. Roll out thm into 2 crusts, keeping evervtliing as cold as possible. ]f desired sufficient may be made at one time to last several days, l)Lit it must ire kept ,Ve cold sumcient Page Twenty ■ > ''»WlV !S?5t,> .^ -#»"" Better biscuits are best made with PURITY FLOUR ^=s> PURITy FUOUR More Bread and Better Bread CUSTARD PIE - eggs. 3 tablespoons sugar. Pinch of salt. \\ cups milk. Nutmeg. Boil milk, add sugar. Eemove from stove and cool. Add eggs well beaten. Line pie-tin with pastry and add custard. Sprinkle with nutmeg. The boiling of the milk adds to the flavor of the custard. Bake in a quick oven at first to set the rim. Decrease the heat afterwards, as ^gg and milk in combination need to be cooked at low temperature. PUMPKIN PIE li cups steamed and strained pumpkin. § cup brown sugar. 1 teaspoon cinnamon. \ teaspoon ginger. \ teaspoon salt. 2 eggs

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