1990 Christmas Collection · Mother’s Cookbook
Squash Pudding
Contributed by Jeannie Rathbun.
Ingredients
- 2 packages frozen squash, thawed (package weights not specified)
- ½ cup melted margarine
- ½ cup sugar
- 2 eggs, beaten
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ½ teaspoon cloves
- 1 cup evaporated milk
- Buttered bread crumbs, for optional topping (amount unspecified)
Directions
- Preheat oven to 375°F.
- Blend squash, margarine, sugar, eggs, spices and evaporated milk until well combined.
- Pour into a greased casserole dish and sprinkle with buttered bread crumbs.
- Bake approximately 45 minutes, or until set.
Kitchen Notes
Serves 6. The original says to double or triple for 19–24 people and increase baking time.
Archived historical recipe; not newly kitchen-tested.
Original Source
Submitted by Jeannie Rathbun, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 22. From Mother’s cookbook collection.