Pumpkin Custard

Ingredients

• Pare and cut a Kershan pumpkin into pieces
• a piece of butter the size of a walnut
• 1 ^ teaspoonfuls of salt
• 1 pt. of good milk
• 1/2 teaspoonful each of ground mace
• and cinnamon
• 1 teaspoonful ground ginger
• 1 cup of sugar
• 4 well beaten eggs

Method

1. 1

   Stew pumpkin pieces in a saucepan with enough water to prevent burning until tender.

2. 2

   Pour through a colander.

3. 3

   Mix pumpkin with butter, salt, and let cool.

4. 4

   Then add milk, spices, sugar, and beaten eggs.

5. 5

   This quantity will make 3 large or 4 medium-sized pies.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 44. The excerpt below is the record exactly as published.

Pumpkin Custard. Pare and cut a Kershan pumpkin into pieces about 1 inch square ; place them in a por- celain-lined sauce-pan with just enough water to prevent burning. Stew slowly until ten- der, about y2 hour, then pour through a colander. To every y2 pt- of pumpkin add a piece of butter the size of a walnut, 1 ^ teaspoonfuls of salt. Mix and stand aside till cold ; then put 1 pint into a large bowl, add 1 pt. of good milk, ]/2 teaspoonful each of ground mace and cinnamon, 1 teaspoonful ground ginger, 1 cup of sugar and 4 well beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.