Squash Pie (Economical)

Ingredients

• one and one-half cups of squash pulp
• one cup hot milk
• one-half cup sugar
• one-half teaspoon salt
• one-half teaspoon ginger
• one-fourth teaspoon nutmeg
• one egg well beaten
• Line a pie pan with Plain Paste

Method

1. 1

   Bake half of a Hubbard squash, scoop out the pulp, and rub through a strainer.

2. 2

   Add hot milk, sugar, salt, ginger, nutmeg, and beaten egg.

3. 3

   Mix well.

4. 4

   Line a pie pan with pastry, add mixture, and bake for thirty minutes in a moderately hot oven.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 19. The excerpt below is the record exactly as published.

SQUASH PIE (ECONOMICAL) Bake the half of a Hubbard squash, scoop out the pulp, rub through a strainer. (There should be one and one-half cups.) Add one cup hot milk, one-half cup sugar, one-half teaspoon salt, one- half teaspoon ginger, one-fourth teaspoon nutmeg and one egg well beaten. Mix well. Line a pie pan with Plain Paste

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