Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Walnut | 1 walnut half (4g) | 26 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cupful of pumpkin add one cupful rich
- two tablespoonfuls molasses
- one teaspoonful ginger
- half pinch cloves
- one moment to dry
- one cupful rich
- two beaten eggs
- butter the size of walnut
- ginger
- salt
- cinnamon
- cloves
Directions
Cut pumpkin in pieces about four inches square. Remove seeds and pulp, but not the rind. Steam two hours or until nice and soft. Put in the oven one moment to dry. Run all through a colander. To one cupful of pumpkin add one cupful rich, sweet milk, two beaten eggs, two tablespoonfuls molasses,
WILLIAMS PUBLIC LIBRARY ASSOCIATION 277
one teaspoonful ginger, pinch salt and cinnamon, each ; one- half pinch cloves. Sweeten to taste; butter the size of walnut. If the above is not soft enough add more milk. Bake with under crust only. Serve not quite cold with Edam cheese. — Miss Charlotte Wickstrom, Hartford, Conn.