Pumpkin pie

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (9)

For the pie filling

Pumpkin as before ↝ Pumpkin, raw [Vegetables and Vegetable Products]
cook it in a small quantity of water till quite tender ↝ Water, tap [Tap water]
each teacupful of this purée ↝ Prune puree [Fruits and Fruit Juices]
one well-beaten whole egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a teacupful of milk ↝ Milk, NFS [Milk, reduced fat]
caster sugar to taste ↝ Sugar, NFS [Sugars and honey]
some ground ginger ↝ Spices, ginger, ground [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

For the pie crust

puff pastry ↝ Pastry, puff [Doughnuts, sweet rolls, pastries]

Instructions (5)

Prepare the pumpkin as before, and cook it in a small quantity of water till quite tender, then sieve it.
To each teacupful of this purée allow one well-beaten whole egg, a teacupful of milk, and caster sugar to taste.
Season this with some ground ginger and nutmeg, beat it all well together.
Pour a breakfastcupful of this into an ordinary dinner (or, if preferred, soup) plate, previously lined with puff pastry, and bake.
Eat cold.

Original Text · last edited 4 days ago

Pumpkin pie.—Prepare the pumpkin as before,
and cook it in a small quantity of water till quite
tender, then sieve it. To each teacupful of this purée
allow one well-beaten whole egg, a teacupful of milk,
and caster sugar to taste. Season this with some
ground ginger and nutmeg, beat it all well together,
and pour a breakfastcupful of this into an ordinary
dinner (or, if preferred, soup) plate, previously lined
with puff pastry, and bake. Eat cold.

Notes

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