Ruth Alden's Pumpkin Pie recipe c1660

Ruth Alden Bass created this recipe which her daughter Sarah Bass Thayer passed on and was given to my mother’s oldest sister, Helen Stuart Keith when she was a little girl about 1891 and was visiting a Thayer cousin. My mother’s family always followed it and I grew up delighting in it. The original probably used treacle and whole fresh milk. The distinctive flavor of pumpkin, raw milk and molasses sugar results from the right proportions. The spices enhance with a clever combination that enhances but does not overwhelm. Note that it does not use cloves!

1 ½ cups pumpkin puree
1 cup dark brown sugar, lightly packed
½ teaspoon salt
1 scant teaspoon cinnamon
1 scant teaspoon nutmeg
½ scant teaspoon ginger
¼ scant teaspoon mace
Combine in the order given
Add 2 eggs lightly beaten
Stir adding 1 can evaporated milk
Mix well then pour into a
pastry crust using a deep 9 inch pie pan
Bake at 450 F for 10 minutes
Bake at 350 F for 40 minutes

Note: scant means less than level
Rev. David P. Wyatt, Alden Kindred

Chocolate Steamed Pudding

Recipe from Madeline Farmer Ryder of Waltham, MA whose great grandmother was Lydia Alden (1822) Moore. Lydia was born in the Alden House in Duxbury and is Pauline Ryder Kezer’s great, great grandmother.

(This was the favorite Sunday or Holiday Dessert. It is steamed on top of the stove in a bowl set in a large pot with water in the bottom and the bowl covered with foil and the lid on the pot. It steams for an hour on low heat to simmer. When the turkey or other roast came out of the oven ten minutes before dinner, the pudding is removed from the pot and placed in the oven for 10 minutes. It will be moist and cakelike texture. Serve with the creamy sauce,)

Chocolate Steamed Pudding

1 egg
½ cup sugar
1 TBSP butter
2 packets unsweetened chocolate
1 rounded cup of sifted flour
2 tsps. Baking Powder
2/3 cup milk

Melt butter and chocolate; add it to the mixing bowl where you have beaten the egg and added the sugar; add flour Baking Powder and milk. Place this batter into a greased bowl or dish which will fit into a large pot. Place water in pot and bring to a boil. Place cake covered with foil in the pot. Put on lid, reduce heat an cover it with a lid. Simmer for an hour. Remove cake bowl and uncover. Place in 350 degree oven for 8-10 minutes. Serve warm with sauce.

Sauce for Chocolate Steamed Pudding

1 beaten egg, ¾ cup of sugar and a tsp of vanilla. Mix well, In separate bowl whip one cup of heavy cream til stiff. Mix with the sugar/egg/vanilla. Stir til smooth. Always stir this sauce before outing it on the pudding.

Shared by Pauline R. Kezer, AKA President