Estimated Nutrition (whole recipe, rough)
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 quart mashed squash
- 2 tablespoons butter
- 8 teaspoon pepper
- two crosswise
- salt
- pepper
Directions
One quart mashed squash ; 2 tablespoons butter or fat ; l/2 on- ion, chopped; Yi cup soaked bread; i egg; y2 tablespoon salt; 1-8 teaspoon pepper; }/> cup cracker crumbs. Cut the squash in two crosswise, remove seed and strings ; place in dripping pan, shell side up, and bake 2 hours or until soft, in a slow oven. Scrape out the shells, being careful not to break the shells.
Heat the butter or fat in a spider, add the onion chopped fine, let 'brown lightly, add the soaked bread, mashed and the squash. Fry all together 15 minutes, stirring occasionally. Remove from fire, add the salt, pepper and stir in the egg well. Place mixture back into shells; sprinkle cracker crumbs and bits of butter on top and return to oven to brown nicely.