Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Soup | 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
- 1 1/2 cup nice dry squash 2 1/3 cups water
- 2 1/3 cups water
- 5 drops lemon extract mix as usual
- 3/4 cup soup cracker crumbs may be used instead of eggs
- 1 scant cup sugar salt 3/4 teaspn
- 3/4 teaspn
- 2 tablespns
- 1 3/4 tablespn
- 3 eggs 3-5 drops lemon extract mix as usual
- 1 egg
- 1 1/2 tablespn
Directions
1½ cup nice dry squash 2⅓ cups water or 2½ of milk ¾-1 scant cup sugar salt ¾ teaspn. vanilla 2 tablespns. lemon juice 1½-1¾ tablespn. flour 3 eggs 3-5 drops lemon extract
Mix as usual, reserving the lemon extract and white of 1 egg for the meringue. Bake in moderate oven and meringue with the white of egg beaten not very stiff with 1-1½ tablespn. sugar and the lemon extract. (A thick meringue seems out of place on a squash pie.) If preferred, 1 or 2 of the whites may be beaten stiff, flavored and stirred into the pie before it is baked. ½-¾ cup soup cracker crumbs may be used instead of eggs.