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Showing posts with label squash pudding recipe. Show all posts
Showing posts with label squash pudding recipe. Show all posts

Thursday, May 11, 2023

Squash Pudding Recipe by Ruth Paget

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


Click for Ruth Paget's Books