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(German) - (Pennsylvania Germans)

The best pumpkin for pie is of a deep orange yellow with a rough,
warty surface. Remove the soft, spongy pulp and seeds of the pumpkin,
pare and cut into small pieces. Steam until tender. Put in a colander
to drain, then mash through colander with wooden potato masher. For
one deep pie allow one pint of the stewed pumpkin, beat in 2 eggs, one
at a time, 1/2 teaspoonful salt, 1 teaspoonful ginger, 1/2 teaspoonful
grated nutmeg, 1/2 teaspoonful cinnamon, 2/3 cup sugar, 1 scant pint
milk. Beat all together. This mixture should barely fill a quart
measure. Pour in a deep pie-tin lined with rich crust, grate nutmeg
over the top of pie and bake from 45 to 50 minutes in a moderate oven.
Have the oven rather hot when the pie is first put in to bake and then
reduce the heat, else the filling in the pie will boil and become
watery. If liked, two tablespoonfuls of brandy may be added to the
mixture before filling the crust. In that case, use two tablespoonfuls
less of milk.

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