Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 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 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pumpkin | not in our table | 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
- one tablespoonful of melted butter
- one tablespoonful of cinnamon
- two teacupfuls of boiled squash
- one teacupful of brown sugar
- three teacupfuls of sweet milk
- three eggs
- two pies
Directions
Open a can of raspberries, drain oft' two-thirds of the juice and put the remaining juice and berries into a plate lined with pie crust; sprinkle flour over the top, also little pieces of butter ; put on your top crust and bake. When you can get black raspberries in the sum- mer, put a bowlful of them in a crust, with a little sugar, and treat the same way. Mrs. Geo. C. Ginty.
SQUASH OR PUMPKIN PIE. Two teacupfuls of boiled squash, one teacupful of brown sugar, three teacupfuls of sweet milk, three eggs, one tablespoonful of melted butter, one tablespoonful of cinnamon, ginger or nutmeg, as preferred ; little salt. Makes two pies.