Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Brandy | not in our table | 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 quart of water until reduced to one pint
- two pounds of powdered sugar
- one pound of raisins
- two pounds of suet
- two pounds well washed
- one ounce mixed
- one-half pint of brandy
- one pint squash
- one quart milk
- one cup sugar
- one tablespoonful butter
- a teaspoon of lemon ex- tract
- four ripe
- one pint
- three eggs
- salt
Directions
Boil four ripe, thin skinned lemons in one quart of water until reduced to one pint, then squeeze and strain the lemons into two pounds of powdered sugar, mince the rind and pulp of the lemons, taking care to remove all seeds ; stone and chop one pound of raisins, and mince fine two pounds of suet; mix with the lemons, adding two pounds well washed and dried currants, one ounce mixed and ground spices, one-half pint of brandy, same of port wine and the water in which the lemons were boiled. The mince meat should be kept in a jar tightly covered until wanted.
Mrs. J. G. Mossin. SQUASH PIE.
One pint squash, one quart milk, one cup sugar, three eggs, one tablespoonful butter, a little salt, a teaspoon of lemon ex- tract. Strain the squash through a sieve, boil the milk with the salt and butter in it; mix the squash, sugar, and flavor, and pour on gradually the boiling milk, adding last the eggs well beaten, yolks and whites together. Have the pastry ready in the tins, and bake immediately in a quick oven.