Squash Pudding

Ingredients

• One pint of finely mashed cooked squash
• one cup of sugar
• one teaspoon of ground cinnamon
• the juice and grated rind of one lemon
• one quart of boiling milk
• five well beaten eggs

Method

1. 1

   Mix one pint of finely mashed cooked squash, one cup of sugar, one teaspoon of ground cinnamon, a little salt, the juice and grated rind of one lemon.

2. 2

   Add slowly one quart of boiling milk, stirring well, and when a little cooled, add five well beaten eggs.

3. 3

   Bake in a pudding dish set in a pan of hot water, in a moderate oven, until firm in the center.

4. 4

   Serve with cream.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 87. The excerpt below is the record exactly as published.

SQUASH PUDDING— One pint of finely mashed cooked squash, one cup of sugar, one teaspoon of ground cinnamon, a little salt, the juice and grated rind of one lemon, add slowly one quart of boiling milk, stirring well, and when a little cooled, add five well beaten eggs

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