Gramma`s Pumpkin Pie RECTORY - Heritage Park Historical Village

Gramma’s Pumpkin Pie
Ingredients:
1½ cups pumpkin
1 tbsp flour 1 cup sugar
1 tsp ginger
1 tsp cinnamon
RECTORY
8 tsp
nutmeg
½ tsp mace
¼ tsp salt
3 eggs
½ cup milk
Mix and pour into a pie shell and bake for 45-50 minutes.
Source: Mrs. Harriet “Annie” Johnston, Longbourn MB, early 1900s.
This recipe has been handed down through 4 generations to
great-granddaughter Bobbie Kehler, Heritage Park Senior Interpreter.
HERITAGEPARK.CA
Puff Paste (Fine)
RECTORY
Makes enough pastry for 2 double crust pies:
To make fine puff paste take one pound
(4 cups) flour, half a pound (1 cup) of butter
and half pound (1 cup) lard. Cut the hard
butter and lard in thin pieces through
the cold sifted flour. Mix the whole with
enough ice water to make it roll easily. There must be no kneading
and the warm hands should come in contact with dough as little as possible.
Source: Twentieth Century Home Cook Book, 1906
HERITAGEPARK.CA
Pumpkin Cookies
Ingredients:
1 cup sugar
1 cup shortening 1 egg
1 cup pumpkin
1 tsp vanilla
2 cups flour
RECTORY
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp salt
1 cup raisins
1 cup chopped walnuts or pecans
Cream together sugar and shortening. Add egg, pumpkin and vanilla and beat well.
Sift dry ingredients together and add to the sugar mixture. Add raisins and nuts.
Bake on ungreased cookie sheets in a moderate oven
(375°F/190°C) for 10 to 12 minutes.
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Icing (for Pumpkin Cookies)
RECTORY
Ingredients:
1 cup brown sugar
2 tbsp butter
4 tbsp milk
1 cup icing sugar
Combine brown sugar, butter and milk in a saucepan and boil for 2 minutes. Cool.
Add icing sugar and beat until smooth. Dip cookie tops in icing.
If icing thickens, thin it with milk.
Credits: Recipe tested by Chef Scott Warrick, Algonquin College School of
Hospitality and Tourism. The original recipe comes from the book Pioneer
Cooking in Ontario: Tested Recipes from Ontario’s Pioneer Villages and
Historical Sites. NC Press Limited. Toronto, 1981.
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Pumpkin Bread
RANCH HOUSE
Ingredients:
2 cups flour
½ tsp cinnamon
2 tsp baking powder ½ tsp nutmeg
½ tsp baking soda ½ cup pumpkin
pinch salt
1 egg
1 cup buttermilk
¼ cup butter (melted)
½ cup brown sugar A handful of currants may be added
Sift dry ingredients. Beat egg, add buttermilk and pumpkin, add to sifted dry
ingredients. Mix and bake in greased pan for 40 minutes in a moderate oven.
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Pompkin Pudding
LIVINGSTON HOUSE
(“Pompkin”: original spelling in recipe)
1 quart of milk
1 pint pompkin
4 eggs
Molasses
Allspice
Ginger
In a crust, bake 1 hour.
Source: “American Cookery”, Hartford Connecticut, 1796
HERITAGEPARK.CA