Real Old Fashioned Pumpkin Pie

Ingredients

• five cupfuls of pumpkin pulp
• one teaspoonful of salt
• half a grated nutmeg
• a tablespoonful of mace
• two teaspoonfuls of ginger
• a large cupful of sugar
• four eggs
• four cupfuls of sweet milk
• a half cupful cream

Method

1. 1

   Prepare pumpkin pulp and mix with other ingredients.

2. 2

   Pour into pastry-lined plates and bake until golden brown.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 55. The excerpt below is the record exactly as published.

Real Old Fashioned Pumpkin Pie.— If you are fortu- nate enough to get a genuine old fashioned field pump- kin, you may be thankful. If forbidden that privilege, the canned pumpkin or the dried pumpkin flour, or again a Hubbard squash or a big yellow one, may be so man- ipulated as to deceive even a connoisseur on pumpkin pies, into thinking he has the very kind that " Mother used to make," and giving thanks accordingly. If the field pumpkin is yours, wash, cut up without peeling, scrape out all the wooly fiber, then put over the fire on 120 STANDARD PAPER BAG COOKERY the back of the stove. Add just a little water to keep it from sticking on the bottom, cover closely and steam gently for six or eight hours. At the end of this time the pumpkin pulp should be thoroughly cooked in its own juices. Take up, cool a little, then pull off the skin with a sharp knife. Press through a sieve and let it stand overnight in a press so as to remove the superfluous liquid, which should be saved to use in making Boston brown bread. When ready to bake, measure the pulp and to every five cupfuls allow one teaspoonful of salt, half a grated nutmeg, a tablespoonful of mace, two tea- spoonfuls of ginger and a large cupful of sugar. Beat four eggs and stir into the pumpkin pulp, together with four cupfuls of sweet milk and a half cupful cream

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