Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
153
Calories
2g
Protein
12g
Fat
12g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| 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
- half tablespoonful of finely chopped parsley
- one tablespoonful of finely chopped onion in two tablespoonfuls of butter until
- two tablespoonfuls of butter until a light brown
- salt
- pepper
- parsley
Directions
1
Cut cold boiled potatoes into cubes, season with salt and pepper. Saute one tablespoonful of finely chopped onion in two tablespoonfuls of butter until a light brown, then add the potatoes and stir with a fork until they have absorbed all the butter ; add one- half tablespoonful of finely chopped parsley. Serve on a hot dish.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive