Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
348
Calories
11g
Protein
17g
Fat
39g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 lb Potatoes
- 2 ea Eggs
- 2 tb Butter unsalted
- 1 tb Parsley
- Salt;
- to taste Pepper black;
- to taste Boil potatoes in their skins.
Directions
1
Peel potatoes and force the pulp through a sieve. Let it cool.
2
Mix into the seived pulp the eggs butter parsley and salt and pepper to taste.
3
Butter small tartlet shell or barquettes or any little molds and fill them with the potato mixture. Bake them in a 375F oven for 10 minutes.
4
Turn out of the molds to serve. These make an excellent garnish for a roast.
Recipe sourced from
fandom