Pumpkin Pie

Ingredients

• a small sized pumpkin
• four cupfuls of the pumpkin
• one cupful of molasses
• two cupfuls of sugar
• two tablespoonfuls of ginger
• two tablespoonfuls of cinnamon
• two tablespoonfuls of flour
• three pints of milk
• a teaspoonful of salt
• five well-beaten eggs

Method

1. 1

   Cut and cook the pumpkin until done, stew down until little moisture is left, then press through a colander.

2. 2

   Mix all ingredients thoroughly and bake with an under crust only.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 90. The excerpt below is the record exactly as published.

a teaspoonful of salt, and enough very cold water to make a stiff dough. Mix with as little handling as possible, and put on ice or in a cool place, an hour or two before using; roll out thin, put in the fill- ing, and spread a litile butter on the upper crust, before baking. Puff Paste. Take one pound of flour, and one pound of butter. Rub the flour and one-half the butter together, and add enough cold water to make a stiff dough, roll this out till one-half inch in thickness, then put on one-half of the remainder of the butter in a lump; fold the corners of the dough over the butter, and roll out carefully until about a quarter of an inch thick, put on the rest of the butter, fold the corners over this again, and roll out again in as long a strip as possible, fold backward and forward, and roll out as before. Do this four or five times, letting rest one- half hour between each rolling. Tart Paste. Take one-half cupful of water, one-half cupful of lard, the beaten white of one egg, three tablespoon- fuls of powdered sugar, and one teaspoonful of cream tartar, and one-half teaspoonful of soda; add flour enough to make a moderately stiff dough. Fruit Pies. Rub the plates or tins on which they are to be baked with a very little butter; roll the crust out thin, line the plate, and put in the fruit, being careful not to put in too much, as that would cause the pie to run over. Sweeten to taste, and if the fruit is juicy, stir a little flour Pies it^y through it before putting it in the crust. Berries, cherries, gooseberries, rhubarb, plums, etc., do not need any season- ing, except sugar. Apple and peach pies are improved by placing bits of butter on the fruit before putting on the upper crust. The edge of under crust should be wet with a little flour and water before putting on the upper crust. Pies should be baked in a moderate oven, the usual time being from forty to sixty minutes. Mince Meat. One pound of chopped apples, one pound of stoned raisins, one pound of suet chopped very fine, one- half pound of mixed citron and orange peel chopped fine, one-half ounce of mixed spice, one pound of sugar, one tea- spoonful of salt; mix all together thoroughly, add enough water to moisten, and cook for one hour. Then add one- half pint of good whiskey or brandy. When making the pies, add a little more sugar, if not sweet enough. Mince Meat No. 2. Cook until tender, four pounds of lean meat or tongues, chopped very fine; then add two pounds of chopped suet, seven pounds of chopped apples, two pounds of currants, picked, washed and dried, three pounds of stoned raisins, one pound of citron chopped fine, four pounds of brown sugar, two chopped lemons, peel and all, one-half ounce of mace, one tablespoonful of cinnamon, one tablespoonful of allspice, one tablespoonful of cloves, two tablespoonfuls of salt, and two oranges chopped fine; add enough cider to moisten and cook all together for one hour. Mock Mince Pie. One and one-half pints of cold water; add five soda crackers rolled fine, one-half cupful of cider or vinegar, one cupful of molasses, one and one-half cupfuls of sugar, one cupful of raisins, stoned and chopped, one teaspoonful each of cinnamon, cloves and nutmeg, one tablespoonful of butter, one beaten tgg. Boil all together, except the cracker, for fifteen minutes; then add the cracker, and make the pies with two crusts. 158 Pies Ijemou Cream Pie. The juice and grated rind of one lemon, one cupful of sugar, the yolks of two eggs, two tablespoonfuls of flour; mix all together and pour over the whole a cupful of boiling water. Set the dish containing the mixture into another of hot water and boil until well cooked. Make the pie with an under crust only, and bake until done; then add a frosting made of two beaten whites of eggs, and two tablespoonfuls of white sugar; spread evenly over the pie, put back into the oven and brown slightly. Pumpkin Pie. Cut up a small sized pumpkin, cook until done, then stew down until little moisture is left; then press through a colander or sieve. Take four cupfuls of the pumpkin, add to it one cupful of molasses, two cupfuls of sugar, two tablespoonfuls of ginger, two of cinnamon, two of flour, three pints of milk, a tea- spoonful of salt, and five well-beaten eggs; mix all together thoroughly, and bake with under crust only. Potato Cream Pie. One pound of mashed potatoes, one-half pound of white sugar, six ounces of butter, three- quarters of a cupful of milk, four beaten eggs, and a little brandy. Boil good mealy potatoes and mash them through a sieve; mix butter with them while warm, then the sugar, milk, and flavoring; separate the eggs, and beat both yolks and whites quite light, stir them into the pie just before baking, and sift powdered sugar over the pie when done. Squash. Pie. Pare the squash and remove the seeds, stew until soft and dry; then press through a sieve or colander, stir into the squash enough sweet milk to make it a batter; season with cinnamon, ginger, and nutmeg to taste; sweeten with sugar, and add three beaten eggs for each quart of milk. Fill very full pie plates, lined with crust, and bake for one hour. Pies 159 Orange Pie. Grate one orange, add one cupful of sugar, one of water, two tablespoonfuls of melted butter, two tablespoonfuls of flour

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