Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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 cup of stewed
- one saltspoonful mace
- one teaspoonful cinna- mon
- two-thirds cup of sugar
- one teaspoonful flour
- one level teaspoonful salt
- one beaten egg well mixed together
- one inch wide
- salt
- mace
Directions
One cup of stewed and sifted pumpkin (or squash), one level teaspoonful salt, one saltspoonful mace, one teaspoonful cinna- mon, two-thirds cup of sugar, one beaten egg well mixed together, pour over a cup each of cream and milk boiling hot, fill the plate and set into oven as quickly as possible; if pumpkin is watery add one teaspoonful flour. It is done when it rises well in the middle. A rim of puff paste can be laid around the edge of the plate if liked, if used it should be at least one inch wide and the edge that goes down hito the squash rolled very thin.