Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
835
Calories
18g
Protein
20g
Fat
145g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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
- =
- 4 cups (9 1/2 dl) potatoes, cooked
- 1 tsp. salt
- 1/2 cup (1 1/4 dl) whipping cream
- 1/2 cup (1 1/4 dl) Crisco oil
- 2 T sugar
- 1 1/2 cups (3 1/2 dl) flour
- =
Directions
1
Boil and rice potatoes, add salt, cream and oil to warm potatoes.
2
Cool the potatoes before adding flour.
3
Cut down a little on the cream and oil.
4
Mix sugar with flour and add, kneading as you roll them out with a grooved rolling pin.
5
Bake on takke, round griddle.
Recipe sourced from
fandom