Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
108
Calories
0g
Protein
12g
Fat
2g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 pint of squash season
- one-half teaspoonful of salt
- two tablespoonfuls of butter
- salt
- pepper
Directions
1
If the shell be hard split the squash, remove the seeds and steam. If the shell is soft pare it before steaming. To one pint of squash season with two tablespoonfuls of butter, one-half teaspoonful of salt, a little pepper, and a little heavy cream is a great improvement ; mash very lightly.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive