Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- quarter teaspoon of mustard
- quarter teaspoon of salt have been mixed
- half cup of vinegar
- a teaspoon of floitr in which a quarter teaspoon of mustard
- six large potatoes
- half cupful
- two tablespoonfuls
Directions
Boil five or six large potatoes and cut them in thin slices while they are hot. Fry thin slices of bacon and cut in small pieces until there is a half cupful. Pour off the bacon fat from the frying pan, except two tablespoonfuls, and into this hot fat stir a teaspoon of floitr in which a quarter teaspoon of mustard, an eighth teaspoon pepper and quarter teaspoon of salt have been mixed. Stir it to a smooth paste, then stir in a half cup of vinegar, let it come to a boil and mix with the hot po- tatoes. Serve while hot.