Sweet-Potato Pie, Philadelphia Style

Ingredients

• one quart of milk
• two tablespoonfuls of butter melted
• four eggs well beaten
• a level teaspoonful of salt
• a level teaspoonful of ground cinnamon
• sugar enough to suit the taste

Method

1. 1

   Boil, peel, and mash sweet potatoes.

2. 2

   Mix with milk, butter, eggs, salt, cinnamon, and sugar.

3. 3

   Fill pie-plates and bake until light brown.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 257. The excerpt below is the record exactly as published.

SWEET-POTATO PIE, PHILADELPHIA STYLE. Make a nice pastry according to directions already given, and line earthen pie-plates with it. Boil, peel, and mash sweet potatoes ; to each pint of potato-pulp add one quart of milk, two tablespoonfuls of butter melted, four eggs well beaten, a level teaspoonful each of salt and ground cinna- mon, and sugar enough to suit the taste ; put this mixture into the pie-plates, and bake the pies light brown in a mod- erate oven. Use them hot or cold. SQUASH-PIE. Peel a Hubbard squash, cut it in pieces about two inches square, remove the seeds without taking away any of the substance of the squash, and put it to steam in a colander closely covered and set over a pot of boiling water ; or place it in a porcelain-lined saucepan without water, and set it over a gentle fire where it will soften slowly without burning, stirring it occasionally to prevent burning ; or boil it until tender, in sufficient water to cover it. When the squash is tender, drain it until it is quite free from water, and rub it through a seive or a fine colander with a wooden spoon or a potato-masher. Mix one quart of the squash so prepared with one quart of milk, four eggs well beaten, one tablespoonful of mixed ground cinnamon, mace, and ginger, one teaspoonful of salt and one cupful of SECOND-COURSE SWEETS. 483 sugar, and use it to fill two large pie-plates lined with a good plain pastry. Do not cover the pies with pastry, but grate a little nutmeg over the top, or sprinkle over them the grated yellow rind of a lemon. FTJMPKIN-PIE. Prepare the pumpkin by boiling and mashing it as di- rected for the preparation of squash for pies, and after that finish it as follows : to a pint of mashed pumpkin add a pint of milk, six eggs beaten smooth, quarter of a pound of sugar, a tablespoonful of ground cinnamon, and a teaspoonful of salt. Or, to each pint of mashed pumpkin add a quart of milk, six eggs beaten smooth, a cupful of sugar, a teaspoonful of salt, a heaping tablespoonful of mixed ground spices, and two heaping tablespoonfuls of butter melted by gentle heat. PEACH TARTS. Line patty-pans with puff-paste, as directed in the recipe for pineapple tarts ; and when they are done, put half a Dish of Fruit Tarts. preserved peach in each one, with a little whipped cream, as shown in the accompanying engraving. 484 PRACTICAL AMERICAN COOKERY. PINEAPPLE TARTS. Make a puff-paste according to the directions already given. Remove the crown of a ripe pineapple, cut the fruit in quarters, cut out the core, and grate the fruit down to the rind; mix with the grated pineapple half its weight of powdered sugar, and put it in a cool place for an hour, together with the pastry ; then put the pineapple and sugar over the iire in a porcelain kettle, and simmer them gently until they are tender. While the pineapple is being cooked, line some patty-pans with the pastry, and bake the tart-shells so made; fill the tart-shells with the stewed pineapple; use the tarts hot or cold. BAKED APPLE DUMPLINGS. Make the pastry according to the directions already given ; cut it in squares large enough to fold over the apples ; peel Apple and Pear Dumplings. and core sound apples of medium size and tart flavor, put one in the centre of each piece of pastry, fill the apples with SECOND-COURSE SWEETS. 485 sugar and half a saltspoonful of powdered cinnamon, and fold the pastry up over each apple lightly, wetting the tips of the corners and pressing them lightly together ; arrange the dumplings in a baking-pan ; brush them with beaten egg, and bake them for about half an hour, or until they are done, in a moderate oven. Serve them hot or cold with powdered sugar and cream, or with either of the sauces for which recipes are given elsewhere. Or, in covering the apple with pastry, enclose it in the manner shown in the accompanying picture. FEAR DUMPLINGS. Make a good pastry, and cut it in pieces large enough to enclose a medium-size pear ; peel the pears, leaving them whole, and keeping the stem intact ; enclose them in pastry as shown in the accompanying engraving, brush them with beaten egg, and bake them in a moderate oven ; use the dumplings hot or cold, with powdered sugar or sauce. FRESH AFFLE FAN-DOWDY. Butter a deep brown earthen pudding-dish ; peel and slice apples enough to fill it ; for a two-quart dish, use a teaspoon- ful eacK of powdered cinnamon and salt, half a pound of brown sugar, half a pint of cider, or the same quantity of water; mix the spice and sugar among the apples, and pour the cider over them ; then make a plain pastry accord- ing to directions already given ; put the pastry over the apples, place the pan-dowdy in a moderate oven, and bake it slowly for about three hours, taking care that the crust does nnt burn. The pan-dowdy may be eaten either hot or cold, with sugar, or sugar and cream. DRIED AFFLE FAN-DOWDY. Wash a quart of dried apples ; soak them over night in cold water; the next day, stew them soft in the water 486 PRACTICAL AMERICAN COOKERY. in which they were soaked, with a cupful of brown sugar and a teaspoonful of ground cinnamon o

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