Dessert
Pumpkin pie (No. 1)
Pumpkin pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including the beaten yolks of four eggs and one cupful of white sugar to two cupfuls of pumpki.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Add the beaten yolks of four eggs and one cupful of white sugar to two cupfuls of pumpkin that has been stewed and put through a colander.
- With this mix a quart of milk, one teaspoonful of cinnamon, mace and nutmeg mixed, and the whites of the eggs, beaten stiff.
Historical transcription
Source method
- 1
Belongs to the noble order of the “unkivered” pie.
- 2
Add the beaten yolks of four eggs and one cupful of white sugar to two cupfuls of pumpkin that has been stewed and put through a colander. With this mix a quart of milk, one teaspoonful of cinnamon, mace and nutmeg mixed, and the whites of the eggs, beaten stiff. Line a very deep pie-dish with a good paste, cut slashes in it here and there, stir the pumpkin custard well from the bottom and put it into the pastry. Bake in a steady oven.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.