Pumpkin Pudding (Bodino)
Cook (but not too much) two and a half pounds of pumpkin with two ounces of butter, a little pepper, allspice, and salt, and pass through a sieve, adding some crumb of bread soaked in milk or cream, some powdered cinnamon, several pounded bitter almonds, a handful of grated bread, and three yolks of eggs. Mix thoroughly and put it into a well-buttered shape with thin slices of buttered bread arranged round the inside, and cook with a fire above and below until thoroughly browned. Serve up hot.