Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
841
Calories
28g
Protein
26g
Fat
123g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 |
| 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
- one-half pint pumpkin
- one-half teaspoon cinnamon
- one-fourth teaspoon ginger
- one cup sugar
- two tablespoons flour
- one pint hot milk
- one egg
- butter the size of an egg and a little salt
Directions
1
One-half pint pumpkin, one egg, one-half teaspoon cinnamon, one-fourth teaspoon ginger, one cup sugar, two tablespoons flour. Put all into one pint hot milk with butter the size of an egg and a little salt. Line pie tin with inch crust and bake slowly from three- fourths to one hour. Mrs. C. L. S.^nford.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive