Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
327
Calories
15g
Protein
19g
Fat
26g
Carbs
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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 2 1/2 cups milk
- 1 cup sugar
- 1/2 cup of cream stiff
- 4 eggs well beaten
- 1 large cup cooked squash
Directions
1
_Contributed by Mr. Mark L. Requa, Oakland, Cal._
2
Use pie plate 9½ inches diameter, 1½ inches deep. Take 2½ cups milk, 4 eggs well beaten, 1 large cup cooked squash, passed through a sieve, 1 cup sugar. Mix thoroughly, bake slowly, set to cool. Beat ½ cup of cream stiff, and spread over top of pie. Cups mentioned are large coffee cups.
3
PUFF PASTE (VERY GOOD).
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg