Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
|---|---|---|
| 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 |
| Salt | 1 tsp (6g) | 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
- one quart flour
- one teaspoonful salt
- one cup sugar
- one pint sweet milk
- one-half cup butter
- one pint blue-berries
- one pint flour
- two teaspoonfuls star crystal baking powder
- four tablespoonfuls sugar
- two cups sifted squash
- two eggs
- 1 cup
Directions
One quart flour, one teaspoonful salt, and two of Star Crystal Baking Powder sifted with the flour. One cup sugar, two eggs, one pint sweet milk, one-half cup butter, melted, beat all well together ; then add one pint blue-berries or huckle-berries that have been picked over and well dusted with flour. Stir carefully, not to break the berries. Fill pans about three- quarters full and bake about one-half an hour in a moderate oven. Serve with stewed berries. Mrs. Helen Campbell.
SQUASH MUFFINS
One pint flour, two teaspoonfuls Star Crystal Baking Powder, two eggs, one teaspoonful salt, four tablespoonfuls sugar, two cups sifted squash, and milk enough to make a drop batter (about 1 cup). Bake like Tea Cakes.