LUCY EMERSON’S RECIPES
IN 1808, LUCY EMERSON WROTE A COOKBOOK ENTITLED “THE NEW ENGLAND COOKERY OR THE ART OF DRESSING” printed for Josiah Parks. In it, she gives recipes for winter squash pudding and pumpkin pie.

A Crookneck or Winter Squash Pudding
Core, boil and skin a good squash, and bruize it well; take 6 large apples, pared, cored, and stewed tender, mix together; add 6 or 7 spoonsful of dry bread or biscuit, rendered fine as meal, half pint of milk or cream, 2 spoons of rose-water, 2 do. wine, 5 or 6 eggs beaten and strained, nutmeg, salt and sugar to your taste, 1 spoon flour, beat all smartly together, bake.

The above is a good recipe for Pompkins, Potatoes or Yams, adding more moistening or milk and rose-water, and to the two latter a few black or Lisbon currants, or dry whortleberries scattered in, will make it better.

Pompion
No. 1 - One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and bake in dishes three quarters of an hour.

No. 2 - One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake one hour.

Puff Pastries for Tarts.
No. 3 - To any quantity of flour, rub in three fourths of its weight of butter, (12 eggs to a peck) rub in one third or half, and roll in the rest.

No. 7 - A PASTE FOR SWEET MEATS: Rub in one third of a pound of butter, and one pound of lard into two pound of flour, wet with four whites well beaten; water to make a paste; roll in the residue of shortening in ten or twelve rollings - bake quick.