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Squash Pudding

A baked pudding made from mashed Hubbard squash, butter, flour, milk, egg, salt, and pepper.

From an old cookbook · modernised transcription
By Henrietta Latham Dwight · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Squash Pudding

Ingredients

Directions

Prepare the squash

  1. Bake a large Hubbard squash until cooked, then mash it smooth.

  2. Stir a generous heaping tablespoonful of melted butter into the mashed squash.

Make the batter

  1. Mix a heaping teaspoonful of flour with four tablespoonfuls of milk and one lightly beaten egg.

  2. Add the flour-milk-egg mixture to the squash and season with salt and pepper to taste.

  3. Mix well and pour into a buttered pudding dish.

Bake and serve

  1. Bake for about twenty minutes.

  2. Serve in the dish in which it is baked.

  3. If any remains, shape into little round cakes and brown in butter for luncheon.

Nutrition, whole recipe (rough)

233Calories
14 gProtein
13 gFat
14 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Henrietta Latham Dwight. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hubbard squash (in the method)
Provides the main body and moisture of the pudding once mashed smooth.
Egg
Binds the mixture and helps it set as it bakes into a custard-like texture.
Milk
Adds moisture and softness, loosening the batter so it bakes tender.
Butter (in the method)
Adds richness and fat, giving a softer texture and flavour.
Flour (in the method)
Thickens the batter slightly, giving the pudding more body and structure.

The step that matters

Mashing the squash smooth. Any lumps left in the squash will stay lumps after baking, so the pudding turns out uneven. Mashing until smooth lets the egg and milk blend evenly for a uniform set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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