Authentic Miss Leslie's "Pumpkin Pudding"

[donna]

This recipe for Pumpkin Pudding is from 1840 cookbook "Directions for Cookery in Its Various Branches", by Miss Leslie. She was very well know and her book was a favorite of Mary Todd Lincoln and others of this time.

Pumpkin Pudding

Take a pint of pumpkin that has been stewed soft, and pressed through a colander. Melt in half a pint of warm milk, a quarter of a pound of butter, and the same quantity of sugar, stirring them well together.
Beat eight eggs very light, and add them gradually to the other ingredients, alternately with the pumpkin. Then stir in a wine glass of rose water and two glasses of wine mixed together; a very large teaspoonful of powdered mace and cinnamon mixed, and a grated nutmeg.
Having stirred the whole very hard, put it into a buttered dish and bake it three quarters of an hour.

 

[NH Civil War Gal]

This is like a crustless pumpkin pie, really.

 

[Tennessee Union Gal]

Reminds me of an old family favorite, persimmon pudding. Essentially pumpkin pie filling except made with persimmon pulp rather than pumpkin and baked in a dish.

 

[Carol]

Reminds me of an old family favorite, persimmon pudding. Essentially pumpkin pie filling except made with persimmon pulp rather than pumpkin and baked in a dish.

Love persimmon pudding. The warm milk is the secret.

 

[donna]

Always loved Persimmon Pudding. Some best was at Miller's in Nashville, Indiana. Mitchell, Indiana has Persimmon Festival every year. Probably best, as rated by critics, persimmon pudding is at Dining Room at Spring Mill Inn in Mitchell, Indiana. It was always a nice place to eat and great park to visit.

 

[Tennessee Union Gal]

I always thought the best persimmon pudding was my Granny's. I have not had any in years. If i could get some persimmon pulp I'd make it myself.