Rutabaga Pudding

Rate this recipe

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups mashed cooked rutabagas (yellow turnips) (about ¼ pounds)
  • 2 tablespoons butter
  • 1 cup soft fresh bread crumbs
  • ¼ teaspoon ground mace
  • teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • teaspoon ground ginger
  • ½ cup milk
  • 1 egg, beaten
  • 1 tablespoon melted butter


  1. Preheat oven to moderate (350°F.).

  2. Combine the rutabagas, butter, bread crumbs, mace, pepper, salt, sugar, ginger and milk. Beat in the egg. Turn the mixture into a buttered one-quart casserole and brush the top with the melted butter. Bake for about forty-five minutes, until brown.

Part of