Halloween Pumpkins

I stole these from the greenhouse while the Gardener wasn't looking - he was too busy finding some late maturing vegetables for the Cook of the House. I'd better return them soon though a I know the Cook enjoys making pumpkin pie from a recipe she found in an old English cookbook in the library by Hannah Woolley, The Gentlewoman's Companion (1675).

Although today recognised more as a US dish, pumpkin pie has been on the UK  menu since Tudor times. The more well known author, Mrs Beeton, includes a recipe for pumpkin pie in her book "Mrs. Beeton’s Book of Household Management" (1907). However, this is about 50 years later than the time my doll's houses represent! 


Ingredients.—To every quart of pumpkin, strained, allow 6 eggs, ¼ of a lb. of butter, ½ a pint of sweet milk, ½ a lb. of white sugar, 1 tablespoonful of French brandy, 1 gill of Madeira or sherry, paste (No. 1667, or 1668).
Method.—Cut the pumpkin into large pieces; peel these, and put them into cold water over a very slow fire; simmer, without boiling, until every piece is tender, then strain through a colander, and afterwards through coarse muslin. To every quart of the pumpkin add the ingredients given above, the eggs previously beaten till thick and light, and the butter and sugar stirred to a cream. When well mixed, bake in a pie-dish lined and covered with paste.
Time.—1½ hours. Average Cost, 2s. per pie. Sufficient for 6 or 8 persons.