Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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
- two quarts of milk
- one quart of milk
- a tablespoonful of flour
- twelve eggs
- three eggs
Directions
Halve the pumpkin ; take out the seeds ; rinse the pumpkin and cut it into small strips ; stew them over a moderate fire, in just sufficient water to prevent their burning to the bottom of the pot. When stewed soft, turn off the water and let the pumpkm steam over a slow fire for fifteen or twenty minutes, taking care that it does not burn. Take it from the fire and strain it, when cold, through a sieve. If you wish to have pies very rich, add to a quart of the stewed pumpkin two quarts of milk and twelve eggs. If you like them plain, add to a quart of the pumpkin one quart of milk and three eggs. The thicker the pies are of the pumpkin the less will be the number of eg^gs required for them. One ^gg, with a tablespoonful of flour, will answer for a quart of the pumpkin — if very little milk is used. Sweeten the pumpkin with sugar and very little molasses ; the sugar and eggs should be beaten together. Ginger, grated lemon rind or nutmeg is good spice for the pies. Pump- kin requires a very hot oven.