Squash or Pumpkin Pie

Ingredients

• a quart of the strained squash
• one quart of new milk
• one heaping cup of sugar
• a teaspoonful of salt
• a heaping one of ginger
• half a one of cinnamon
• from two to four well-beaten eggs
• half a cup of molasses
• half a cup of flour
• a teaspoonful of butter

Method

1. 1

   Prepare and steam the squash, then strain.

2. 2

   Mix with milk, sugar, salt, ginger, and cinnamon.

3. 3

   Add beaten eggs and pour into pie crust.

4. 4

   Bake until a knife comes out clean, about forty minutes.

5. 5

   For pumpkin pie, add molasses and substitute flour for eggs.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 117. The excerpt below is the record exactly as published.

a teaspoonful of butter added. This quantity will make two pies. Dried peaches are treated in the same way. Lemon Pies. Three lemons, juice of all and the grated rind of two ; two cups of sugar ; three cups of boiling water ; three tablespoonfuls of corn-starch dissolved in a little cold water ; three eggs ; a piece of butter the size of an egg. Pour the boiling water on the dissolved corn-starch, and boil for five minutes. Add the sugar and butter, the yolks of the eggs beaten to a froth, and last the lemon juice and rind. Line the plates with crust, putting a narrow rim of it around each one. Pour in the filling, and bake half an hour. Beat the whites to a stiff froth ; add half a teacup of powdered sugar and ten drops of lemon extract, and, when the pie is baked, spread this on. The heat will cook it sufficiently, but it can be browned a moment in the oven. If to be kept a day, do not make the frosting till just be- fore using. The whites will keep in a cold place. Orange pie can be made in the same way. SvrEET-POTATO PlE OR PuDDING. One pound of hot, boiled sweet potato rubbed through a sieve ; one cup of butter ; one heaping cup of sugar ; half a grated nutmeg ; one glass of brandy ; a pinch of salt ; six eggs. Add the sugar, spice, and butter to the hot potato. Beat whites and yolks separately, and add, and last the brandy. Line deep plates with nice paste, making a rim of puff paste. Fill with the mixture, and bake till the crust is done, — about half an hour. Wickedly rich, but very deli- 236 PASTRY AND PIES. cious. Irish potatoes can be treated in the same way, and are more delicate. Squash or Pumpkin Pie. Prepare and steam as in directions on p. 194. Strain through a sieve. To a quart of the strained squash add one quart of new milk, with a spoonful or two of cream if possible ; one heaping cup of sugar into which has been stirred a teaspoonful of salt, a heaping one of gin- ger, and half a one of cinnamon. Mix this with the squash, and add from two to four well-beaten eggs. Bake in deep plates lined with plain pie-crust. They are done when a knife-blade on being run into the middle comes out clean. About forty minutes will be enough. For pumpkin pie half a cup of molasses may be added, and the eggs can be omitted, substituting half a cup of flour

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