1800s Cooking Tips and Recipes
A crookneck, or winter squash pudding. Core, boil and skin a good squash, and bruise it well; take six large apples, pared, cored, and stewed tender, mix together; and six or seven spoonfuls of dry bread or buiscuit, rendered fine meal, one pint milk or cream, two spoons rose-water, two of wine, five or six eggs beaten and strained, nutmeg, salt and sugar to your taste, one spoon flour, beat all smartly together, bake one hour.
Amelia Simmons’ American Cookery, 1814
A crookneck, or winter squash pudding. Core, boil and skin a good squash, and bruise it well; take six large apples, pared, cored, and stewed tender, mix together; and six or seven spoonfuls of dry bread or buiscuit, rendered fine meal, one pint milk or cream, two spoons rose-water, two of wine, five or six eggs beaten and strained, nutmeg, salt and sugar to your taste, one spoon flour, beat all smartly together, bake one hour.
Amelia Simmons’ American Cookery, 1814
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