Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 2 quarts of milk
- 1 teaspoon ful^ginger
- 1 cup of sugar
- a quart of pumpkin allow 2 quarts of milk
- 6 eggs
- salt
- cinnamon
- ginger
Directions
Stew the pumpkin until soft and then press through a sieve. To a quart of pumpkin allow 2 quarts of milk and 6 eggs. Beat the eggs well and stir into the milk, adding gradually the sifted pumpkin, add a little melted butter, sweeten to taste, a little salt, a very little cinnamon, 1 teaspoon ful^ginger. Pour into shells of pie paste and bake in a quick oven.
RHUBARB PIE.'
Peel the rhubarb, cut into inch pieces, pour boiling water over it, let it stand 10 minutes, drain, fill the pie plate, sprinkle thickly with 1 cup of sugar, dot with bits of butter, cover with a crust and bake. Boston Cook Book.