Dessert
Summer squash pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- To each pint add one cupful of sugar, one-half teaspoonful of mace and a little salt, and slowly pour over and mix in one quart of boiling milk.
- Set aside until perfectly cold, when add the yolks of five well-beaten eggs and a cupful of thick cream;
- Draw to the oven door and cover with the whites of three eggs beaten to a meringue with a cup of fine macaroon-crumbs.
Historical transcription
Source method
- 1
Stew the squash, drain and rub through your vegetable press. To each pint add one cupful of sugar, one-half teaspoonful of mace and a little salt, and slowly pour over and mix in one quart of boiling milk. Set aside until perfectly cold, when add the yolks of five well-beaten eggs and a cupful of thick cream; bake in a pudding-dish in a moderate oven until firm in the center.
- 2
Draw to the oven door and cover with the whites of three eggs beaten to a meringue with a cup of fine macaroon-crumbs. Shut the oven and brown lightly.
- 3
Eat cold. It will be found very nice.
Nutrition pending
No invented nutrition numbers.
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