Americandessert
Pumpkin Pie
From The universal cookery book, 1887
This will result in a pumpkin pie 'fit to set before the king.'
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 71. The excerpt below is the record exactly as published.
Pumpkin Pie. Wash, cut into halves, and slice a yellow “ Yankee Pumpkin ; ” scrape out the seeds and the stringy por- tions lying next to them, peel, and lay the slices in a steamer over a pot of boiling water. When they can be easily pierced by a fork, take off, and, after 182 SQUASH PIE. emptying the pot of its water, turn the pumpkin into it, and set back on to a moderate fire ; leave it uncov- ered, and stir frequently to prevent scorching, until it seems quite dry, which should be in about fifteen minutes ; while hot, press it through a coarse sieve with a potato-masher. Now to one pint of pumpkin take three eggs, the yolks and whites beaten separ- ately ; into the yolks stir a small teacup of soft light- brown sugar, half a teaspoonful of cinnamon, and a grate or two of nutmeg ; if ginger is preferred as a flavoring, a very scant teaspoonful may be used, and half a teaspoonful of salt. Stir this to a cream, mix with the pumpkin, and add a quart of milk
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