Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pie | 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
- six ounces of powdered sugar
- one-half teaspoonful salt
- one tablespoonful ginger
- one quart of milk
- one tablespoonful of melted butter
- six eggs
- one-half nutmeg
- three large pies
- salt
- ginger
- nutmeg
Directions
Cut up and boil soft one-half of a small pumpkin, strain off water well and press the dry meat through a colander. Beat up six eggs with six ounces of powdered sugar, one-half teaspoonful salt, one tablespoonful ginger, one-half nutmeg; then add the pumpkin, one quart of milk, and one tablespoonful of melted butter, strain all through colander again, fill in deep pie dishes lined with plain pie paste, and bake like custard pie — twenty to thirty minutes. This is enough for three large pies. Generally, as soon as pie is up above the rim of the plate it is done; if bottom is not quite baked, then set on top of hot stove a few seconds to finish bottom. The same rule applies to custard pies.
— 9 — Cream Pics.