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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 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 milk
- 1 pint of stewed squash
- half cup of sugar
- 1 teaspoon of ground cinnamon
- a piece of stick cinnamon about 2 inches long
- 1 level tablespoon of butter
- 1 level teaspoon of salt
- 1 good half cup of sugar
- 2 eggs
- salt
Directions
One pint of milk, 1 pint of stewed squash, 1 level tablespoon of butter, 1 level teaspoon of salt, 1 good half cup of sugar. y2 teaspoon of ginger, 34 of a nutmeg, grated, 2 eggs, a piece of stick cinnamon about 2 inches long, 1 teaspoon of ground cinnamon, % teaspoon of cloves. Put the milk and cinnamon on the fire in the double boiler and cook for 20 minutes. Rub the squash through a fine strainer and add the salt, sugar, but- ter and spices to it. Pour the boiling milk on the mixture. Re- move the cinnamon and beat well, then set away to cool. When cool add the eggs, which should have been thoroughly beaten with a spoon. Line a deep plate with pastry and pour the squash mixture into it. Bake for 45 minutes in a moderate oven. Miss L. Thietne.
"The proof of the pudding is in the eating." {Or if you pre- fer the later version "in kissing the cook")