Pumpkin Pie, No. 2

Ingredients

• Pare and cut the pumpkin into pieces about one inch square
• just enough water to prevent scorching
• a pint and a half of new milk
• a level tablespoonful of butter
• a pinch of salt
• half teaspoonful of ground cinnamon
• one teaspoonful of ground ginger
• one cupful of sugar
• six well beaten eggs

Method

1. 1

   Stew slowly until tender, then press through a colander.

2. 2

   Mix and bake in deep pie dishes lined with light paste.

3. 3

   This quantity will make three large pies.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 156. The excerpt below is the record exactly as published.

Pumpkin Pie, No. 2 Pare and cut the pumpkin into pieces about one inch square, put these into a porcelain lined sauce pan with just enough water to prevent scorching. Stew slowly until tender, about half an hour, then press through a colander. Take a pint and a half of this pumpkin, add a level tablespoonful of butter and a pinch of salt. Mix and stand aside until cold. When cold 300 THE NEW ANNIE DENNIS COOK BOOK add a pint and a half of new milk, half teaspoonful of ground cinnamon, one teaspoonful of ground ginger, one cupful of sugar, and six well beaten eggs

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