Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pumpkin | not in our table | 0 |
| Fruit | 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 of pumpkin
- one quart of milk
- one teaspoon of cinnamon
- one cup
- two tablespoons of wine
- one cup of butter
- two cups of sugar
- one cup of sweet milk
- one half cups of fruit
- six eggs
- five eggs
- cinnamon
Directions
One quart of pumpkin (after it is stewed and strained); six eggs, the whites and yolks beaten separately ; one quart of milk ; one teaspoon of cinnamon, and one of nut- meg ; one cup and a half of white sugar; flavor with two tablespoons of wine or brandy. Beat all well together, and bake in crust without cover.
FRl IT PI DDIAG.
Five eggs, one cup of butter, two cups of sugar, one cup of sweet milk, one and one half cups of fruit ; any kind of fruit ; damsons are best. Line your pans just as you wonld for custard pies.