Summer Squash Pudding

Name: Summer Squash Pudding
Ingredients: 1 cup sugar; 0.5 tsp. mace; 1 qt. of boiling milk; 5 well-beaten egg yolks; 1 cup thick cream

From The Memorial Hall cook book, 1919

Recipe contributed by an anonymous contributor.

Presented as published in 1919. 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

Nutrition per serving

1939Calories

36 gProtein

211 gCarbs

108 gFat

Full nutrition (34 nutrients)

Calories1939 kcal

Protein36 g

Carbohydrates211 g

Fiber0.2 g

Sugars202 g

Total Fat108 g

Saturated Fat56 g

Monounsaturated Fat26 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol1171 mg

Sodium406 mg

Potassium580 mg

Calcium288 mg

Iron4.6 mg

Magnesium46 mg

Phosphorus629 mg

Zinc3.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C0.2 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K6.4 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.3 mg

Folate118 mcg

Choline735 mg

Caffeine0 mg

Water327 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 28. The excerpt below is the record exactly as published.

Summer Squash Pudding Stew the squash, drain, and strain out seeds. Measure and add 1 cup sugar, V2 tsp. mace and a little salt to each pint, and mix slowly with 1 qt. of boiling milk. When quite cold, add 5 well-beaten egg yolks, and 1 cup thick cream

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