Squash Pie
A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).
A historical recipe
The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Digitised by Project Gutenberg, eBook #51542 (https://www.gutenberg.org/ebooks/51542). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 2 cups squash
- 1 tablespoonful melted butter
- 1 teaspoonful cinnamon
- 1 cup brown sugar
- 2 tablespoonfuls molasses
- ½ tablespoonful ginger
- 2 cups milk
- 4 pounds boiled beef
- 4 pounds of beef suet
- 4 pounds of currants
- 4 pounds of raisins
- 2 pounds of citron
- 1 pound of candied lemon
- 1 pound of orange peel
- 6 pounds of peeled apples
- 4 pounds of sugar
- 3 pints of brandy
- 2 eggs
Method
- 2 cups squash, 2 eggs, 1 tablespoonful melted butter, 1 teaspoonful cinnamon, 1 cup brown sugar, 2 tablespoonfuls molasses, ½ tablespoonful ginger, Salt to taste, 2 cups milk.
- Mix in order given and strain into a deep plate lined with paste.
- MINCE MEAT (English) 4 pounds boiled beef, 4 pounds of beef suet, 4 pounds of currants, 4 pounds of raisins, 2 pounds of citron, 1 pound of candied lemon, 1 pound of orange peel, 6 pounds of peeled apples, 4 pounds of sugar, 4 ounces of ground spices (equal proportions of nutmeg, cloves and cinnamon), The grated rind of 12 oranges and also lemons, 3 pints of brandy or madeira, sherry or port.
- Thoroughly clean the currants and raisins, cut up the citron in small pieces, remove the skin from and cut the suet up fine;
- place these with the lemon and orange peel, currants, raisins and candied lemons in an earthen jar;
- chop the apples and add them, trim the meat so that it will be lean and clear (see that it weighs four pounds when trimmed), chop this and add to the rest;
- then add sugar and spice, mix all together;
- then add brandy and cover the jar.
- Over it place a cloth and tie firmly, so as to exclude the air and prevent the evaporation of the brandy.
- The mince meat should be kept in a cold place.
- It is better to stand a week after being made.