Photo: Cala
Estimated Nutrition (whole recipe, rough)
762
Calories
23g
Protein
21g
Fat
120g
Carbs
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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| 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
- ¾ cup cooked squash
- 1 quart milk
- 1 slice onion
- 2 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon salt
- Few grains pepper
- ¼ teaspoon celery salt
Directions
1
Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash; season, and bind.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg