Issue 22

Recipe Corner

Treat your grandchildren to this early colonial recipe for a nutritious dessert or snack.

Pumpkin Pudding - Makes six servings. Ingredients
  • 4 eggs
  • 1 one-pound can of pumpkin
  • 1/2 cup light molasses
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 cup milk
Directions
  1. Break the eggs into a large bowl, and beat with a fork until light yellow.
  2. Add the pumpkin, cinnamon, ginger, molasses, and milk. Stir well.
  3. Pour mixture into a greased casserole dish. Bake at 350° for 1 hour or until the pudding is firm in the middle.
  4. Refrigerate any leftovers.