Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| 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 |
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
- six drops of rose-water
- three pints of scalded milk
- a tablespoonful of powdered ginger
- a small teaspoonful of salt
- a pint of cream
- three quarters of a pint
- four beaten eggs
- four pies
- nutmeg
- ginger
- cinnamon
- salt
Directions
Pare and cut into pieces a Hubbard squash, and steam it till, thoroughly soft; then rub it through a coarse sieve.
To a quart of the squash, which should be as thick and dry as chestnuts when prepared for stuffing, add three quarters of a pint, heaping full, of granulated sugar, the peel and juice of a large lemon, half a nutmeg grated, a tablespoonful of powdered ginger, about as much powdered cinnamon, a small teaspoonful of salt, six drops of rose-water, half a pint of cream, and four beaten eggs. Stir thoroughly, and add about three pints of scalded milk. The mixture should be tasted, and a little more sugar, or lemon, or spice added if required.
Line a deep tin pie-dish with paste, lay a narrow strip around the edge, and fill the dish with the mixture. Bake till the filling is set. This quantity will make four pies.