Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Pumpkin Pudding

Choose a yellow pumpkin, with a fine grain, pare and cut it in small pieces, boil it in plenty of water, and take it up as soon as it is done, or it will soak up the water; to a gallon of pumpkin, stewed and mashed, put two quarts of milk, eight eggs, half a pound of butter, half a tea-cup of lemon or rose brandy; nutmeg and sugar to your taste; bake it in deep plates, with a bottom crust.