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Pumpkin Pie

From 1961 Brown County Cookery Wesleyan Service Guild Methodist Church Nashville IN (1961).

Source and licence

From 1961 Brown County Cookery Wesleyan Service Guild Methodist Church Nashville IN (1961), printed page 27, digitised by the Internet Archive: https://archive.org/details/1961-brown-county-cookery-wesleyan-service-guild-methodist-church-nashville-in

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1 tsp.
  2. cinnamon uger % tsp.
  3. salt st: i ¥ t l c., bottled milk okera“ crushed 1 r y packed fate A , h io o strained pumpkin c.
  4. melted butter together.
  5. ess lav 1€ fluted pie plate with pastry.
  6. Combine the least 30 minut ove gredients and put in shell.
  7. Bake at 425° for 3, or until a knife comes out clean;
  8. or bake 10 minutes and 350° for an additional 30 baking chocolate, melted stick of butter or margarine creame Dorothy Jackson onfect er's gar 3 confectione nA reamed mixture and beat d chocolate mixture ggs.
  9. Add separately vigorously after ad eg nto crust J RINGUE P i asly F int ist.
  10. R E PIE ind a few dropa oti E.
  11. P ae nd sweetened.
  12. cer i Top wi 2 pt.
  13. cr : = => a + A 74 m hill.
  14. Top t i ž be cut into 8 1% c T.
  15. lemon rind, grated T is a very rich dessert a 8 if The pie may be frozen.
  16. / £ egg whites 1 F Mi S & tsp.
  17. cream of tartar 3, Slightly beaten T.
  18. sugar tter tsp.
  19. flavoring n juice 8 lb.
  20. soft butter ine sugar and cornstarch in pan and gradually stir x c.
  21. sweet milk in w `e Cook over moderate heat until mixture boils I tap.
  22. nutmeg 1 minu stirring constantly.
  23. Beat a little of the egg ) hot mi re into the egg yolks, then beat them into hot ocur Add egg yolks.
  24. Keep whites for mixture in saucepan., Boil 1 more minute, stirring con- A e ET A d b tter and milk together.
  25. Stir well;
  26. stantly.
  27. Remo from heat.
  28. Blend in the butter, juice, meringue.
  29. SEE ate unbaked pie crust and bake about and id.
  30. Pour into baked pie shell and cover with Ego.
  31. Top with meringue and lower oven meringue made with the egg whites, cream of tartar, sugar end flavoring.
  32. Martha McKown Ruth Moore c.
  33. sugar heaping add nutmeg.
  34. e 40 minutes at 350°.
  35. to 250° to brown.