Pumpkin Pie
2 cups of pumpkin
1 cup of or rich milk
4 eggs
1 cup of sugar
1 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of ground mace
Take 2 cups of pumpkin, that has been cooked and mash fine through a sieve it has been squeezed dry. Add 1 cup of or rich milk the well beaten yolks of 4 eggs, add 1 cup of sugar and a teaspoon each of salt, cinnamon and ground mace. Line a pie tin a good rich crust ,rolled thin and fill with above mixture. Grate a little nutmeg on the top, and bake in a moderate hot oven, until the custard is firm but do not bake too long, or the custard will separate. Then beat whites of the 4 eggs to a stiff froth, add one half cupful of powdered sugar, bake in the owen, an when the pie is done and has cooled heap meringue on top. Return to oven a few minutes and brown to a delicate brown.
THE ORIGINAL HISTORICAL ARTICLE PRESENTED AS IT WAS FOUND IN THIS HISTORICAL MAGAZINE OF THE UNITED STATES OF AMERICA
AMERICAN COOPERATIVE JOURNAL DECEMBER 1922