Squash Pudding Recipe by Ruth Paget
Serves 6
Ingredients:
-2 (10-ounce) bags frozen squash
-2 (1.7-ounce) packages butterscotch instant pudding
-1 teaspoon cinnamon
-1 teaspoon salt
-2 teaspoons grated orange rind
-1 teaspoon nutmeg
-2 egg yolks, slightly beaten
-2 egg whites
Steps:
1-Preheat oven to 350 degrees Fahrenheit.
2-Thaw squash on top of a double boiler. Add the butterscotch pudding to the squash and stir till well blended.
3-Remove squash mixture from the heat. Add cinnamon, salt, orange rind, nutmeg, and egg yolks to the squash and blend well.
4-Beat egg whites until stiff peaks form. Stir egg whites into the squash mixture.
5-Pour squash-pudding mixture into a buttered, 1-quart casserole and bake for 25 to 30 minutes or until a toothpick comes out clean.
Source: Rose Pennington – circa 1950s
By Ruth Paget, Eating Soup with Chopsticks and Marrying France
