Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Cake | 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
- 1 cup squash
- 1 tablespoonful sugar
- 1 teaspoonful salt
- 1 teaspoonful butter
- one-half cup of warm water
- 1 yeast cake
- salt
Directions
1 cup squash, stewed and
1 tablespoonful sugar. iy2 cups scalded milk.
1 teaspoonful salt. 1 teaspoonful butter. 1 yeast cake. Flour enough to knead.
Mix the sugar and salt and squash, add butter and hot milk. When cool add yeast cake that has been dissolved in one-half cup of warm water. Add flour. Knead twenty minutes. Let rise until light, shape in loaves, let rise and bake.