Squash Pie

Ingredients

• Obtain a good Hubbard squash
• saw into quarters, and bake 2 of these until dry and thoroughly done
• add a tea-spoonful of flour
• you will want 3 pints of milk
• Two for a pie will do, 3 won't hurt
• Use a small tea-cupful of sugar for each pie
• adding for each pie i tea-spoonful of ginger
• and i of cinnamon

Method

1. 1

   Line your tins with a nice paste, in which you have sifted one-half a tea-spoonful of baking powder.

2. 2

   Beat up your whites to a stiff froth, stir the yolks in first, then the whites, fill your shell and place in the oven, which must not be too hot, as they will brown too fast and spoil the golden foam that comes to the top.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 115. The excerpt below is the record exactly as published.

SQUASH PIE. Obtain a good Hubbard squash ; saw into quar- ters, and bake 2 of these until dry and thoroughly done; scrape out the dry mealy part, and while warm add a tea-spoonful of flour and rub it well, wetting as you go with a little milk. This should be heated, and to this quantity of squash you will want 3 pints of milk. Now comes the eggs. Two for a pie will do, 3 won't hurt. Use a small tea-cupful of sugar for each pie. To this add the yolks of the eggs, and beat a long time, adding for each pie i tea-spoonful of ginger and i of cinna- mo

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