The National Cook Book, 9th ed.

by Hannah Mary Peterson

PUMPKIN PUDDING, No. 1.

257. A quarter of a pound of butter,
Sugar to the taste,
Eight eggs,
Two table spoonsful of brandy,
One tea spoonful of cinnamon,
One tea spoonful of grated nutmeg,
One pint of mashed pumpkin.

Stew the pumpkin in very little water, mash it fine, and add the butter to it whilst it is hot; whisk the eggs and stir into the pumpkin when it is cool enough, and add the other ingredients. Bake in a light paste.