Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- three pints of sweet milk
- half pint water
- half cup sugar
- half pint rich milk
- 1 cup sugar
- 1 cup butter
- 2 cups sugar
- 3 cups flour
- three eggs
- one egg
- two table-spoons pumpkin
- 1 egg
- one blanched almond
- two out of three
- 2 eggs
- salt
- nutmeg
- cinnamon
- ginger
Directions
Boil either Irish or sweet potatoes until well done, mash and rub through a sieve ; to a pint of the pulp add three pints of sweet milk, table-spoon melted butter, tea cup sugar, three eggs, pinch of salt, and nutmeg or lemon to flavor. Use rich paste for under crust.
PUMPKIN FIE— Eastern Style.
Stew pumpkin cut in small pieces in a half pint water, and, when soft, mash with a potato-masher very fine, let the water dry away, watching closely to prevent burning or scorching; for each pie take one egg, half cup sugar, two table-spoons pumpkin, half pint rich milk (a little cream will improve it), a little salt; stir well together, and season with cinnamon or nutmeg and ginger; bake with under crust in a hot oven.
SAND TARTS.— Mrs. Teel.
1 cup sugar, Yolk of 1 egg,
1 cup butter, White of 1 egg,
Roll out, cut, sprinkle cinnamon, and lay on one blanched almond.
SAND TARTS— No. 2.— Mrs. McFarland.
Roll out thin and cut in square cakes with a knife; spread the white of egg on top, sprinkle with cinnamon and sugar, and press a blanched almond or raisin in the centre.
Roll out thin a nice puff-paste, cut out with a glass or bis- cuit cutter, and with a wine-glass or smaller cup cut out the centre of two out of three of these; lay the rings thus made on the third and bake immediately. If the paste is light, the shells will be fine and may be used for tarts or oyster patties.
2 cups sugar,
3 cups flour,
1 cup butter,
2 eggs, leaving out white of 1.