Squash Pie

Ingredients

• 1 quart strained squash
• 1 quart rich milk
• 3 cups sugar
• 1 tablespoon molasses
• flour
• 1 teaspoon ginger
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1/4 teaspoon cloves
• pinch of salt
• 6 eggs

Method

1. 1

   Stir all together and bake in three large pie tins lined with pie crust.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 23. The excerpt below is the record exactly as published.

Squash Pie. Banana squash is best. 1 quart strained squash, ) A quart rich milk, 3 cups sugar, 1 tablespoon molasses and flour, 1 WA teaspoon each of ginger, allspice, nutmeg and cinnamon, 14 tea- spoon cloves, pinch of salt, 6 eggs, stir all together and bake in three large pie tins lined with pie crust. MRS. G. A. FAUSETT. Green Tomato Pie. Plain pie crust for top and bottom. 2. medium sized green tomatoes sliced very thin, 14 cup sugar, dash of cinnamon, juice of 14 lemon, 3 very thin slices lemon cut up. Place in kettle and let come to boil, add a little water if necessary, thicken with 2 teaspoons flour. Pour in pie tins and cover with pie crust. Serve hot or cold. | | GRACE F. HENRY, Salt Lake City. _ Vinegar Pie. For each pie wanted yolks of 2 eggs, 2 teaspoons vinegar, 14 cup sugar, 2 heaping teaspoons cornstarch, 1 teaspoon lemon extract. Mix to a paste and add 1 cap boiling water. Boil about 3 minutes, stir constantly. Bake pie crust and fill with the mixture. Whip whites of eggs with 4 teaspoons sugar, season with vanilla and spread on pie and return to oven to brown. , JESSIE OCKEY. Ce CARBON COUNTY COOK BOOK BY " ‘ PUDDINGS AND SAUCES Plum Pudding. 1 pint bread crumbs, 1 cup flour, 1 cup raisins, 1 cup currants, 1 cup brown sugar, 1 teaspoon cinnamon, juice and rind of lemon, 14 nutmeg, 3 eggs, 14 pound suet chopped fine, 1 pound citron, 14 teaspoon soda. Mix together dry ingredients, beat egg yolks and whites together, add them to 14 cup molasses. Dissolve soda in a little warm water, add it to molasses and eggs, mix with dry ingredients. Steam 3 hours. MRS. JOHN CAUSER. Steamed Brown Pudding. 114 cups bread crumbs, 1 cup mo- lasses, 1 egg, 14 teaspoon cloves, 14 teaspoon allspice, if teaspoon cinnamon, 1 tablespoon butter, 1 teaspoon soda, 1 cup raisins, 14 cup flour. Mix and steam 3 hours. MRS. DORA WOOTTEN. Sauce for Brown Pudding. 114 cups powdered sugar, 1 ezg, butter size of half egg, nutmeg, mix, beat together and serve over brown pudding. MRS. DORA WOOTTEN. Fruit Pudding. 1 cup chopped suet, 2 cups bread crumbs, 1 cup flour, 2 eggs, 1 cup each raisins and currants, 14 teaspoon nut- meg

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