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Helen R. Rohm cookbook, 1930-1940
Page 45
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Filling for Pumpkin Pies 1 cup cooked pumpkin 1 cup milk 1 egg beaten 1/4 to 1/2 half cup of sugar 1 tablespoon molasses 1/2 teaspoon cinnamon 1/2 ginger 1/4 salt 1 tablespoon flour Mix all together thoroughly and pour into the tin lined with paste. II 2 cups pumpkin 1/2 teaspoon salt 2 cup milk 2 eggs 1/3 cup brown sugar 2 tbsp white sugar 1 1/4 tsp cinnamon 1/2 ginger 1/4 cloves 1/2 nutmeg
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Filling for Pumpkin Pies 1 cup cooked pumpkin 1 cup milk 1 egg beaten 1/4 to 1/2 half cup of sugar 1 tablespoon molasses 1/2 teaspoon cinnamon 1/2 ginger 1/4 salt 1 tablespoon flour Mix all together thoroughly and pour into the tin lined with paste. II 2 cups pumpkin 1/2 teaspoon salt 2 cup milk 2 eggs 1/3 cup brown sugar 2 tbsp white sugar 1 1/4 tsp cinnamon 1/2 ginger 1/4 cloves 1/2 nutmeg
Szathmary Culinary Manuscripts and Cookbooks
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