Americandessert

Pumpkin Pies

Name: Pumpkin Pies
Cuisine: American
Ingredients: Cook the pumpkin tender; four eggs well beaten; one quart of milk; butter the size of an egg; the juice of one lemon; season with ginger; use a little salt

From Luncheons, breakfasts, simple dinners and carving, 1905

Another way to make pumpkin pies is to use no eggs, only make the custard thicker and pour the milk on boiling hot.

Presented as published in 1905. 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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 16. The excerpt below is the record exactly as published.

Pumpkin Pies — Cook the pumpkin tender, mash it through a colander. Add butter the size of an ^gg, the juice of one lemon. Then to each pint of pumpkin add one quart of milk, four eggs well beaten ; season 41 with ginger, and use a little salt

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