A squash pudding.

Pare, cut in pieces, and stew in a very little water, a yellow
winter squash. When it is quite soft, drain it dry, and mash it in
a cullender. Then put it into a pan, and mix with it a quarter of
a pound of butter. Prepare two pounded crackers, or an equal
quantity of grated stale bread. Stir gradually a quarter of a
pound of powdered sugar into a quart of rich milk, and add by
degrees, the squash, and the powdered biscuit. Beat nine eggs very
light, and stir them gradually into the mixture. Add a glass of
white wine, a glass of brandy, a glass of rose water, and a table-spoonful
of mixed spice, nutmeg, mace, and cinnamon powdered. Stir
the whole very hard, till all the ingredients are thoroughly
mixed. Bake it three quarters of an hour in a buttered dish; and
when cold, grate white sugar over it.