Pumpkin meringue pie recipe (1920)
This is a decided novelty and a very delicious dessert.
Line a deep pie plate with pastry, brush over with white of egg and fill with the following: Into a pint of stewed, strained and cooled pumpkin, stir a pint of rich milk, half a cupful of sugar, a quarter of a teaspoonful of salt, ground cinnamon and nutmeg to taste and three eggs. Beat well and bake in a moderately hot oven until set.
Remove from the oven, spread very lightly with thick orange marmalade and cover with meringue made from the stiffly whipped whites of two eggs blended with a scant tablespoonful of sugar. Return to a slow oven to brown over.
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Publication: New-York Tribune
Publication date: October 03, 1920
