Puddings
Squash Pudding
4 cups cooked squash
1 l/2 to 1 3/4 cup sugar
2 eggs
3 T. plain flour
1/2 stick butter
pinch salt
pinch soda
1 lemon
Cut squash into quarters and remove seeds.(DO NOT REMOVE PEELING)
Cook until tender in plain water with pinch of soda added. When squash
is done drain well and mash up in bowl. Add butter, flour salt and mix
well. Add well beaten eggs and mix well. Then add sugar, and grated
lemon rind with juice. Pour pie ingredients into pyrex pie dish.
Sprinkle sugar over the pie, then spread butter over the pie.Bake in
oven until pie is brown on top.
This recipe is over 100 years old & the only one of its kind I know of!
It belonged to my great-grandmother & it was developed to keep from
wasting food.
submitted by J Hall
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