1 cup of cooked squash. 2 level tablespoonfuls of flour. 1 tablespoonful of rose-water. 1 tablespoonful of brandy. Rind of 1/2 lemon grated. 1/2 teaspoonful of ginger. 1 cup sugar. 2 eggs. 1 pt. rich milk. 1/4 teaspoonful of salt. Juice of 1 lemon. 1/4 teaspoonful of cinnamon.

Stir the sugar, flour and salt together, add the rosewater, brandy, grated lemon rind, and the juice, cinnamon and ginger. Beat the eggs and add them, next the squash, and lastly the milk. Fill under crust with this mixture. Put in a hot oven for a few minutes, then turn gas down so the custard may cook slowly.