Estimated Nutrition (whole recipe, rough)
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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- six tablespoonfuls of cream
- one teaspoonful of salt
- a teaspoonful of peper
- eight smooth potatoes of uniform size
- three table- spoonfuls of butter
- two eggs
- two eggs beaten stiff
- salt
- nutmeg
Directions
Select eight smooth potatoes of uniform size. Wash, pare and soak in cold water to cover one-half hour ; drain, put in a dripping-pan and bake in a hot oven, turning frequently. Re- move from oven, cut slice from top of each and scoop out the inside; then force through a potato ricer. Add three table- spoonfuls of butter, the yolks of two eggs, six tablespoonfuls of cream, one teaspoonful of salt, one-eighth of a teaspoonful of peper and a few gratings of nutmeg. Set on range and beat two minutes, then add gradually the whites of two eggs beaten stiff. Refill shells and bake five to eight minutes in a very hot oven.