Crookneck or Winter Squash Pudding ORIGINAL RECIPE Core, boil and skin a good squash, and bruize it well; take 6 large apples, pared, cored, and stewed tender, mix together; add 6 or 7 spoonsful of dry bread or biscuit, rendered fine as meal, half pint milk or cream, 2 spoons of rose-water, 2 do. wine, 5 or 6 eggs, beaten and strained, nutmeg, salt and sugar to your taste, one spoon flour, beat all smartly together, bake. The above is a good receipt for Pompkins, Potatoes or Yams, adding more moistening or milk and rose water, and to the two latter a few black or Lisbon currants, or dry whortleberries scattered in, will make it better. From American Cookery by Amelia Simmons, 1798 SOURCE American Cookery MODERN ADAPTATION 1 ¼ c pumpkin puree 1 c apple sauce 1 c milk 5 eggs 2 tbsp. white wine 5 tbsp. bread crumbs (unflavored) ¾ c white sugar 1 tsp. rosewater 1 tsp. nutmeg Preheat your oven to 400°F. Mix applesauce and pumpkin together in a large bowl. Add milk, sugar and breadcrumbs and mix well. In a separate bowl whisk eggs before adding to squash and apple mixture. Add wine, rosewater and nutmeg mixing to incorporate. Pour into ungreased pudding pan or modern day bunt pan. Bake at 400° for 15 minutes, then reduce heat and continue to bake at 350° for 50 minutes. Let cool to set. Enjoy! For a more historic feel try boiled and pureeing your own winter squash, making your own applesauce, or even grating your own breadcrumbs from stale bread! INGREDIENTS - 1 ¼ c pumpkin puree 1 c apple sauce 1 c milk 5 eggs 2 tbsp. white wine 5 tbsp. bread crumbs (unflavored) ¾ c white sugar 1 tsp. rosewater 1 tsp. nutmeg - For a more historic feel try boiled and pureeing your own winter squash, making your own applesauce, or even grating your own breadcrumbs from stale bread! INSTRUCTIONS 1. Preheat your oven to 400°F. 2. Mix applesauce and pumpkin together in a large bowl. 3. Add milk, sugar and breadcrumbs and mix well. 4. In a separate bowl whisk eggs before adding to squash and apple mixture. 5. Add wine, rosewater and nutmeg mixing to incorporate. 6. Pour into ungreased pudding pan or modern day bunt pan. 7. Bake at 400° for 15 minutes, then reduce heat and continue to bake at 350° for 50 minutes. Let cool to set. 8. Enjoy! Non-personal archive pmurad September 1, 2004 at 1:50 PM