Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
198
Calories
7g
Protein
12g
Fat
17g
Carbs
Counts 7 of 10 ingredients — the other 3 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 |
| Pumpkin | not in our table | 0 |
| Brandy | not in our table | 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
- 1 cup squash, steamed and strained
- 1 cup heavy cream
- 1 cup sugar
- 3 eggs, slightly beaten
- 4 tablespoons brandy
- ────────┬──────────────────────────
- Cinnamon│1 teaspoon each
- Nutmeg │
- ────────┼──────────────────────────
- Ginger │¾ teaspoon each
- Salt │
- ────────┴──────────────────────────
- ¼ teaspoon mace
Directions
1
Line a deep pie plate with puff paste. Brush over paste with white of egg slightly beaten, and sprinkle with stale bread crumbs; fill, and bake in a moderate oven. Serve warm.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg