Recipes

Baked Pumpkin

Recipe No. 635 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Side Dish · Vegetable

Serves 100 servings, approximately ⅓ cup each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 635 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Eggs, beaten — 20 eggs (1 No. 56 dipper)
  • Sugar, brown — 1½ pounds (1½ mess kit cups)
  • Mace — ¼ ounce (1 mess kit spoon)
  • Salt — 1¼ ounces (2½ mess kit spoons)
  • Pumpkin — 3 No. 10 cans
  • Butter, melted — 1½ pounds (1 mess kit cup)

Directions

  1. Mix beaten egg, sugar, mace and salt together.
  2. Add pumpkin and melted butter; pour into baking pans.
  3. Bake in moderate oven (375° F.) about 1 hour.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Eggs, beaten — 1⅔ eggs Sugar, brown — 2 oz Mace — a pinch Salt — about ⅔ tsp Pumpkin — 3 cups Butter, melted — 2 oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 635, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.