Sweet Potato Pie

Ingredients

• One large or three small ones
• one egg
• one cup sugar
• teaspoon ginger
• one-half teaspoon cinnamon
• sufficient milk to fill crust

Method

1. 1

   Peel and press the sweet potatoes through a colander; mix with egg, sugar, ginger, cinnamon, and enough milk to fill the crust.

2. 2

   Better than pumpkin pie.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 63. The excerpt below is the record exactly as published.

teaspoon ginger, one-half teaspoon cinnamon, a one-half teaspoon nutmeg, pinch of cloves, dash of salt. — . Bake slowly till top puffs up. The secret of success lies iad a working the pumpkin dry and brown—a little scorching not hurting it any. For something extra nice, spread a little ~ sweetened whipped cream over the pie, just before serving. H: : * * ® a ’ QUINCE—Have two pans lined with crust. For filling: pare. and grate one medium sized quince; add two heaping _ - tablespoons flour, 11%4 cup sugar, yolks three eggs, mix with ; 2 three cups of milk or water; put in pans and bake. Beat , _ whites of eggs stiff, stir in several teaspoonfuls of sugar, — _ spread on pies, put back in oven, bake to a light brown. Bat RAISIN—Remov__the seeds from one pound of rais-— - ins. Cover with cold water and let stand over night. Stew in the same water, adding more if needed, until the raisins look clear. When cool add one-half cup sugar, thesgrated — rind and juice of one small lemon, one-half teaspoon salt or — one tablespoon butter. Bake with two crusts, dredge the — Tapas lightly with flour before the upper crust is set in = 5 MS SWHET POTATO—Will use up left-over steamed potatoes. - One large or three small ones peeled and pressed through . colander; add one egg, one cup sugar, teaspoon ginger, one- — half teaspoon cinnamon, sufficient milk to fill crust

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