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RECIPES


A RECIPE FOR POMPION PYE FROM HANNA WOOLLEY,
THE GENTLEWOMAN’S COMPANION, 1673.

AMELIA SIMMONS’ RECIPE FOR “POMPKIN” PIE “NO.2”

MARTHA WASHINGTON’S “POMPKIN PIE”

LUCY EMERSON’S RECIPES

PUMPKIN COOKIES

PUMPKIN CAKE

PUMPKIN BREAD

APPLE PIE WITH A SPECIAL CRUST

DATE NUT CAKE

APPLESAUCE BREAD

LUCY EMERSON’S RECIPES
IN 1808, LUCY EMERSON WROTE A COOKBOOK ENTITLED “THE NEW ENGLAND COOKERY OR THE ART OF DRESSING” printed for Josiah Parks. In it, she gives recipes for winter squash pudding and pumpkin pie.

A Crookneck or Winter Squash Pudding
Core, boil and skin a good squash, and bruize it well; take 6 large apples, pared, cored, and stewed tender, mix together; add 6 or 7 spoonsful of dry bread or biscuit, rendered fine as meal, half pint of milk or cream, 2 spoons of rose-water, 2 do. wine, 5 or 6 eggs beaten and strained, nutmeg, salt and sugar to your taste, 1 spoon flour, beat all smartly together, bake.

The above is a good recipe for Pompkins, Potatoes or Yams, adding more moistening or milk and rose-water, and to the two latter a few black or Lisbon currants, or dry whortleberries scattered in, will make it better.

Pompion
No. 1 - One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and bake in dishes three quarters of an hour.

No. 2 - One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake one hour.

Puff Pastries for Tarts.
No. 3 - To any quantity of flour, rub in three fourths of its weight of butter, (12 eggs to a peck) rub in one third or half, and roll in the rest.

No. 7 - A PASTE FOR SWEET MEATS: Rub in one third of a pound of butter, and one pound of lard into two pound of flour, wet with four whites well beaten; water to make a paste; roll in the residue of shortening in ten or twelve rollings - bake quick.