 |
Pompkin Pudding No. 1. One quart stewed
and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into
paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three
quarters of an hour. |
"POMPKIN
PUDDING" - 1796
from : American Cookery, by
Amelia Simmons. 1796.
from : Thanksgiving & the New England Pie.
|
Pompkin Pudding No. 1. One quart stewed
and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into
paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three
quarters of an hour. |
Paste No. 7 : Rub one third of one pound of butter, and one pound of lard into two pound of flour, wet with four whites well beaten; water q.s. [quantum sufficit or as much as suffices) to make a paste, roll in the residue of shortening in ten or twelve rollings - bake quick.. www.pilgrimhall.org
Updated 14 July, 1998