Pumpkin Puddings

Ingredients

• for one quart of the stewed and strained pumpkin
• rather more than half a pint of cream
• a coffee cup of sifted sugar
• three ounces of fresh butter
• a wine-glass of wine
• the same of brandy
• the third of a nutmeg grated
• a saltspoonful of powdered cinnamon
• beat eight eggs very light separately

Method

1. 1

   Stew the pumpkin, press it through a cullender, and then squeeze it through a cloth until dry.

2. 2

   Stir in the cream, butter and sugar, then add the wine, brandy, nutmeg, and cinnamon.

3. 3

   Beat the eggs and add them to the mixture, then fill the pie dishes with puff paste crust and bake for about half an hour.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 91. The excerpt below is the record exactly as published.

Pumpkin Puddings. Stew the pumpkin in as little water as possible, press it through a cullender^ and then squeeie it through a clean thick cloth until quite dry ; add to it rather more than half a pint of cream ; stir to a cream a ooffeeoup of sifted sugar and' three ounces of fresh butter, add a wine-glass of wine, the same of brandy, the third of a nutmeg grated and a saltspoonM of pow- dered cinnamon ; beat eight eggs very light separately and then together, add them to the butter and sugar, then stir in the pumpkin; if not sweet enough, add more sugar; line your pie dishes with pu£F paste crust, fill them, and bake about half an hour This is for one quart of the stewed and strained pumpkin

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