Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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 pounds of loat sugar
- one half pound of butter
- one quart cream
- one half pound pumpkin
- twelve eggs
- nutmeg
Directions
Twelve eggs, one and one half pounds of loat sugar, one half pound of butter, one quart cream, one half pound pumpkin ; strain the pumpkin through a sieve, boil the cream and set it aside to cool ; beat the eggs separately ; cream butter and sugar, add the eggs and cream, then pumpkin ; season with nutmeg, and grated rind and juice of lemon or extract. Bake in paste as long as for custard.
PUDDING RECIPES. 83