Ingredients:
- Hubbard Squash, or good sweet pumpkin - to make 1 quart strained, cooked pulp
- 1/2 cup butter
- 2 quarts good, rich milk
- 8 eggs
- 2 large cups suar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon grated nutmeg
- 1 Tablespoon vanilla
- egg white
Preparation:
Steam Hubbard Squash, or good sweet pumpkin, until soft, and put through a colander. Put one-half cup of butter into an iron frying pan over the fire. When it begins to brown, add one quart of strained pumpkin; let it cook a few moments, stirring all the time; put into a large bowl or crock; add two quarts of good rich milk, eight eggs, beaten separately, two large cups of sugar, one teaspoonful of salt, one of pepper, one of ginger, one of cinnamon, one of cloves, one grated nutmeg, and one tablespoonful of vanilla. Bake in moderate oven, with under crust only. Brush the crust with white of egg before filling. This will make five pies.
MRS. U. F. SEFFNER.
Recipes 1894 Style |Pies 1894 Style
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.
