Carrot Pie Filling

Recipe No. 413 from the U.S. Army’s WWII cookbook — Pies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Carrots — 35 pounds
• Water, boiling — as needed
• Sugar, brown* — 6¼ pounds (4¾ No. 56 dippers)
• Salt — 4 ounces (8 mess kit spoons)
• Allspice — 1 ounce (4 mess kit spoons)
• Cinnamon — 1 ounce (4 mess kit spoons)
• Ginger — 1 ounce (4 mess kit spoons)
• Nutmeg — 1 ounce (4 mess kit spoons)
• Cornstarch — 5 ounces (¼ No. 56 dipper)
• Eggs — 40 eggs (2 No. 56 dippers)
• Milk, evaporated — 10—14½-ounce cans
• Water (for milk) — 1¼ gallons (5 No. 56 dippers)

Directions

Key ingredients

Cinnamon · Cornstarch · Evaporated Milk

1. Scrub carrots thoroughly and scrape to remove outer layer of skin; cover with boiling water.
2. Heat to boiling point; reduce heat and simmer 10 to 15 minutes or until tender. Drain.
3. Mash carrots; rub through sieve to remove lumps.**
4. Combine sugar, salt, spices and cornstarch; mix well. Add to carrot puree.
5. Mix milk and water. Add to carrot mixture; stir until smooth.
6. Add eggs; mix thoroughly.
7. Allow mixture to stand 1 to 2 hours before placing in pie shells.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Carrots — 2 lb 12¾ oz Water, boiling — to taste Sugar, brown — 8 oz Salt — about 2 tsp Allspice — about ½ tsp Cinnamon — about ½ tsp Ginger — about ½ tsp Nutmeg — about ½ tsp Cornstarch — ⅓ oz Eggs — 3¼ eggs Milk, evaporated — ¾ can(s) (14½ oz) Water (for milk) — 1⅔ cups

If brown sugar is not available, white sugar may be used. 35 pounds carrots will yield 10 quarts (10 No. 56 dippers) carrot puree.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 413, Pies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.