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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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 |
| Pie | not in our table | 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
- 1 pie take 3 large table- spoons of squash
- 3 large table- spoons of squash
- 1 egg which is to be beaten to a cream
- ginger
- cinnamon
- nutmeg
- salt
Directions
Wash and dry the squash ; cut in slices and steam until tender all through; rub through colander. For 1 pie take 3 large table- spoons of squash; season to taste with sugar, ginger, cinnamon, aU spice, nutmeg and salt, and 1 egg which is to be beaten to a cream with the sugar, butter size of a walnut; add enough hot milk to fill the pie plate and keep the mixture hot over boiling water until ready to bake; bake in a moderate oven.
Mrs. M. W. Jamieson.