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Pumpkin Pudding

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

January, 1867

Add together three pints of pumpkin, well stewed and squeezed, one quarter of a pound of butter, eight eggs, well beaten, half a pint of cream and half a pint of milk, one glass of brandy, one glass of wine, cinnamon, and nutmeg, and sugar to your taste. Bake the whole three quarters of an hour.

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