Take a pint of pumpkin that has been stewed soft, and pressed
through a cullender. Melt in half a pint of warm milk, a quarter
of a pound of butter, and the same quantity of sugar, stirring
them well together. If you can conveniently procure a pint of rich
cream it will be better than the milk and butter. Beat eight eggs
very light, and add them gradually to the other ingredients,
alternately with the pumpkin. Then stir in a wine glass of rose
water and two glasses of wine mixed together; a large tea-spoonful
of powdered mace and cinnamon mixed, and a grated nutmeg. Having
stirred the whole very hard, put it into a buttered dish and bake
it three quarters of an hour.