Pumpkin Souffle
2 cups of stewed pumpkin
1 tablespoon of butter
3 eggs
1 tablespoon sugar
1 pinch of salt
1 pinch of pepper
1 pinch of paprika
Add to 2 cups of stewed pumpkin which has been through a sieve one tablespoon of butter, yolks of 3 eggs, well beaten; 1 tablespoon sugar, 11/2 cups of cream, pinch of salt pepper, also a pinch of paprika; then fold the stiffly beaten whites of the eggs into a buttered baking dish or souffle dish, and bake until firm.
THE ORIGINAL HISTORICAL ARTICLE PRESENTED AS IT WAS FOUND IN THIS HISTORICAL MAGAZINE OF THE UNITED STATES OF AMERICA
AMERICAN COOPERATIVE JOURNAL DECEMBER 1922