vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pumpkin Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for five or six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1401. The excerpt below is the record exactly as published.
Pumpkin Pudding. — Take a large jiumpkin, pare it, and remove the seeds. Cut half of it into thin slices, and boil these gently in water untU they are quite soft, then rub them through a fine sieve with the back of a wooden spoon. Measure the pulp, and with each pint put four ounces of butter, a large tea-spoonful of pounded mace, and a small nutmeg, grated. Stir the mixture briskly for a minvite or two, then add the third of a pint of hot milk and four weU-beaten eggs. A glass- ful of win
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