Pumpkin or Squash Tapioca Pudding

Ingredients

• 2 cups of DEL MONTE Canned Pumpkin or Squash
• ½ cup of corn syrup
• 1½ cups of milk
• ½ cup of minute tapioca
• 1 teaspoon of cinnamon
• 1 teaspoon of salt
• ½ teaspoon of ginger

Method

1. 1

   Mix the pumpkin or squash, corn syrup, milk, tapioca, cinnamon, salt, and ginger.

2. 2

   Cook in a double boiler until the tapioca is transparent and tender.

3. 3

   Serve hot or cold with milk or cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 127. The excerpt below is the record exactly as published.

2 cups of milk, and % teaspoon of salt, V2 teaspoon each of ginger and cinnamon, and V2 tablespoon of melted fat. Bake for 1 hour. PUMPKIN OR SQUASH PUDDING— Mix 1 cup of DEL MONTE Canned Pumpkin or Squash with 1 cup of white, sauce, V2 cup of molasses, V2 teaspoon each of salt, ginger, cinnamon, nutmeg, and allspice, 2 egg yolks, and 1 cup of DEL m6NTE Seedless Raisins. Bake in a slow oven until firm, cover with meringue made of 2 stiffly beaten egg whites and 2 tablespoons of corn sirup, and brown in a hot oven. PUMPKIN OR SQUASH PIE FILLING— Heat V2 cup of milk, add 1 cup of DEL MONTE Canned Pumpkin or Squash, V2 cup of com simp, ^ cup of molasses, 1 teaspoon of cinnamon, V2 teaspoon each of ginger and salt, and % teaspoon each of nutmeg and allspice. Pour onto a slightly beaten egg and fill crust. Heating the ingredients before adding them to the egg, keeps the crust from becoming soaked. PUMPKIN OR SQUASH TAPIOCA PUDDING— Mix 2 cups of DEL MONTE Canned Pumpkin or Squash, V2 cup of com simp, 1^/^ cups of milk, % cup of minute tapioca, 1 teaspoon each of cinnamon and salt, and V2 teaspoon of ginger. Cook in double boiler until tapioca is transparent and tender. Serve hot or cold with milk or cream. If a meringue is preferred, 2 stiffly beaten egg whites to which 2 tablespoons of com sirup or sugar have been added may be spread over the top and the pudding browned in the oven and served without milk or cream. 28A Del. Monte Canned Fruits and Vegetables DEL MONTE Canned Spinach The French people have used canned spinach for many years. It is but recently, however, that this delicious and healthful vegetable has been made available for all-year-round use in the American household. The DEL MONTE process of growing, cleaning, processing and canning spinach now brings you this fine food, ready for instant use, and better than you can prepare it fresh at home* Better, because it is packed fresh and crisp a few hours after cutting, with all its flavory, healthful properties, in model canneries near the fields where it grows. Packed in No. 2 and No. IVz cans. The recipes below call for the No. 2^/^ size tin. Spinach Suggestions and Recipes Equal parts of chopped DEL MONTE Canned Spinach and cottage cheese molded into flat cakes and served on lettuce with French dressing, make a de- licious salad. If spinach is drained when used from the can, the liquid should be utilized as stock for soup, as it is rich in the mineral salts for which this vegetable is noted. No food value should be wasted. To use spinach from the can, heat in the double boiler, add 2 tablespoons of butter substitute, % teaspoon of pepper, % teaspoon of nutmeg, and % teaspoon of salt. Garnish with sliced hard cooked q%^ and serve with vinegar if desired. Season chopped spinach well, mix with a chopped dill pickle and pack in molds, chill, turn out on lettuce and serve with mayonnaise. Serve the poached eggs on spinach instead of toast. The food value is there and wheat is saved. Make the delicious Italian ravioli with chopped spinach instead of meat. Put a layer of spinach between the spaghetti or macaroni and the cheese for added flavor and food value. This is an excellent substitute for meat. Sliced celery, boiled until tender and creamed with chopped spinach makes a dish, which, once tried, will make a frequent appearance at the luncheon or dinner table. Hollow out the centers of onions for baking, chop, and mix with chopped spinach, return to the onions and bake as usual. This makes a delicious entree, or may be served as the main dish at luncheon. Serve spinach heaped in a ring of Spanish onion on lettuce with any good salad dressing. When serving spinach with chops, make a mound of the spinach and surround with the chops placed on end. Potato salad served in nests of spinach makes an original and a delicious variation of a well known dish. Make cucumber cups by hollowing out the inside of half a cucumber and cutting off the tip to allow the cup to stand. Chop the centers which have been removed, mix with chopped spinach and serve with mayonnaise. Chopped spinach and chopped young beets served with a butter substitute sauce make a splendid vegetable combination for left overs. Cut the left over conservation pastry in squares and put a heaping teaspoon- ful of chopped spinach in the center of each piece. Fold over, press together, brush with beaten %%%, and brown in the oven. To extend the left over spinach, chop and mix with any left over chopped meat and a few crumbs. Season with salt, pepper, and onion, garnish with hard cooked eggs, and serve hot. CREAM OF SPINACH SOUP— Add 1% cups (1/2 can) of finely chopped DEL MONTE Canned Spinach and the liquid from 1 can of the spinach to 1 cup of thin, well seasoned, white sauce. Bring to the boiling point just before serving. One tablespoon of chopped onion may be added if desired. BALTIMORE SPINACH— Melt 2 tablespoons of fat, add 3 tablespoons of Victory flour, 1 teaspoon of mustard, 1 teaspoon of salt

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