Sweet Potato Pie

Ingredients

• two cups of boiled sweet potato
• two tablespoonfuls of butter
• two tablespoonfuls of lemon juice
• a cup of sugar
• half the grated rind of a lemon
• a tablespoonful of ginger
• a tablespoonful of cinnamon
• a level teaspoonful of salt
• a fourth of a nutmeg grated
• two cups of milk
• the beaten yolks of three eggs

Method

1. 1

   Mix all ingredients, fit paste to pie pan, dust with flour, fill, and bake as directed for pumpkin pie.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 101. The excerpt below is the record exactly as published.

tablespoonful of ginger, one even teaspoonful of salt, and two eggs beaten very- light. Stir well together, line a deep tin pie pan with paste rolled moderately thick, sift a little flour evenly over the bottom, and fill about three quarters full with the prepared mixture. Bake until the pie is brown in the center, serve cool or cold. The quality of pumpkin pie depends largely upon the manner of cooking the pumpkin. In preparing the pumpkin use very little water. Cover the ketde, in which it is cooking, closely, and stew until the pumpkin is perfectly soft, then remove the cover and continue the stewing, stirring frequendy until the moisture evaporates and the pumpkin becomes a smooth paste. Rub through a fine sieve and use for filling the pie crust or paste. Sweet Potato Pie. — To two cups of boiled sweet potato, rubbed through a sieve, add two tablespoonfuls each of butter and lemon juice, a cup of sugar in which 222 The Art of Cookery. have been mixed half the grated rind of a lemon, a table- spoonful each of ginger and cinnamon, a level teaspoon- ful of salt, and a fourth of a nutmeg grated. Stir all well together, add gradually two cups of milk and the beaten yolks of three eggs

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