Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Carnation | 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 quart potatoes, boiled and riced
- 1/2 cup sugar
- 1/2 cup butter
- 2 teaspoons salt
- 1/2 cup milk
- 2/3-2/3 cup Carnation instant milk
- 4-5 cups flour
- =
Directions
Peel, boil then rice the potatoes.
Scald milk then add the butter, sugar and salt.
Add this into the riced potatoes and mix well.
Let cool overnight.
Add flour to make a stiff dough.
Pinch off portions and roll.
Bake on large griddle.
Flip and bake the other side.
Lay it on top of waxed paper and keep stacking them up.
Keep a piece of waxed paper on top to keep them from drying out.
Store in airtight container.
Butter and sprinkles lightly with sugar, roll up and eat.