Ingredients:
- 1 coffeecup mashed pumpkin
- rich milk
- melted butter or cream
- 1 Tablespoon flour
- small pinch of salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 nutmeg
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon extract
- 2/3 cup sugar
- 1/3 cup lard
- a little salt
- 1 1/2 cups flour
- very cold water
- 1 egg white
Preparation:
One coffeecup of mashed pumpkin, reduced to the proper consistency with rich milk and melted butter or cream, one tablespoonful of flour a small pinch of salt, one teaspoon of ginger, one teaspoon of cinnamon, one half nutmeg, one half teaspoon of vanilla, one half teaspoon of lemon extract, two-thirds cup of sugar.
PUFF PASTE.--One third cup of lard, a little salt, mix slightly with one and one half cups of flour, moisten with very cold water, just enough to hold together; get into shape for your tin as soon as possible. Brush the paste with the white of egg. Bake in a hot oven until a rich brown.
MRS. T. H. LINSLEY
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.
