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Pumpion Pye

Pastries - Sweet Double Crust Pies
Historic

Sliced pumpion (pumpkin or melon) with herbs and spices, made up with eggs and sugar and fried. Pieces placed in a pie with apple slices and filled through the lid with a thickening sauce of egg and verjuice. This is the first known receipt for pumpkin pie.


Original Receipt in WM 1658;

To make a Pumpion Pye.
Take about halfe a pound of Pumpion and slice it, a handfull of Tyme, a little Rosemary, Parsley and sweet Marjoram slipped off the stalks, and chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves, and beat them; take ten Eggs and beat them; then mix them, and beat them altogether, and put in as much Sugar as you think fit, then fry them like a froiz; after it is fryed, let it stand till it be cold, then fill your Pye, take sliced Apples thinne round wayes, and lay a row of the Froiz, and a layer of Apples with Currans betwixt the layer while your Pye is fitted, and put in a good deal of sweet butter before you close it; when the Pye is baked, take six yolks of Eggs, some white-wine or Verjuyce, & make a Caudle of this, but not too thick; cut up the Lid and put it in, stir them well together whilst the Eggs and Pumpions be not perceived, and so serve it up.




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