Squash Pie II

Name: Squash Pie II
Ingredients: 1 cup squash, steamed and strained; 1 cup heavy cream; 1 cup sugar; 3 eggs, slightly beaten; 4 tablespoons brandy; Cinnamon, 1 teaspoon each; Nutmeg, 1 teaspoon each; Ginger, ¾ teaspoon each; Salt, ¾ teaspoon each; ¼ teaspoon mace

Vegetarian

Ingredients

1 cup squash, steamed and strained
1 cup heavy cream
1 cup sugar
3 eggs, slightly beaten
4 tablespoons brandy
Cinnamon, 1 teaspoon each
Nutmeg, 1 teaspoon each
Ginger, ¾ teaspoon each
Salt, ¾ teaspoon each
¼ teaspoon mace

Steps

Line a deep pie plate with puff paste. Brush over paste with white of egg slightly beaten, and sprinkle with stale bread crumbs; fill, and bake in a moderate oven. Serve warm.

More recipes with pumpkin, cream, eggs, brandy, cinnamon, nutmeg or ginger

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.