Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- three quarts of milk
- one teaspoon salt
- six eggs
- one grated nutmeg
- salt
- cinnamon
- nutmeg
- ginger
Directions
Mrs. Gov. Irvirin, California, 1850.
Cut a pumpkin into thin slices and boil until tender in as little water as possible, watching carefully that it does not scorch; set the stew kettle on top of stove, mash the pumpkin fine, heaping it against the sides of the kettle so that the water may drain from it and dry away, repeat this process until the water has all evEtporated, and the pumpkin will be "quite dry. This will require from a half to one hour. Mash and rub through a sieve, adding while warm a good sized
CENTENNIAL GOVERNOKS. 309
lump of butter ; to every quart of pumpkin after it is mashed add three quarts of milk and six eggs, the yolks and whites beaten separately, sugar to taste, one teaspoon salt, tablespoon ground cinnamon, one grated nutmeg, teaspoon ginger ; bake in a hot oven until well set and a nice brown. It is as well to heat the batter scalding hot, stirring constantly until it is poured into the pie dishes.