Reference > Farmer's Cookbook > PIES > Squash Pie II
  Squash Pie I Pumpkin Pie  
CONTENTS · BIBLIOGRAPHIC RECORD

Squash Pie II

1 cup squash, steamed and strained
4 tablespoons brandy

Cinnamon
1 teaspoon each
1 cup heavy cream
Nutmeg
1 cup sugar
Ginger
3/4 teaspoon each
3 eggs, slightly beaten
Salt
1/4 teaspoon mace

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Squash Pie I Pumpkin Pie  
 
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