Squash or Pumpkin Pie

Ingredients

• each pint of this
• one table-spoon butter
• one cup brown sugar or molasses
• a little salt
• one table-spoon cinnamon
• one tea-spoon ginger
• one half tea-spoon soda
• a little allspice
• a handful to the batter
• two tablespoons flour or one of corn starch

Method

1. 1

   Stew the squash or pumpkin until dry and press through a colander.

2. 2

   Mix in butter, brown sugar or molasses, salt, cinnamon, ginger, and soda.

3. 3

   Optionally add allspice and finely crushed crackers or thicken with flour or corn starch.

4. 4

   Adjust milk as needed based on the thickness of the pumpkin.

As published

This recipe was extracted from Buckeye cookery (1892), page 209. The excerpt below is the record exactly as published.

Squash OR PuMPKIN Pre.—Stew the squash or pumpkin till very dry, and press through a colander; to each pint of this allow one table- spoon butter, beat in while warm one cup brown sugar or molasses; a lit- tle salt, one table-spoon cinnamon, one tea-spoon ginger, and one half tea- spoon soda; a little allspice may be added, but it darkens the pies; roll a few crackers very fine, and add a handful to the batter, or thicken with two tablespoons flour or one of corn starch

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