Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- a teaspoonful of salt
- pepper
- salt
Directions
Boil large sweet potatoes, peel, and when cold cut in thick slices. Dip in melted butter and brown over the coals or under the gas flame. Pour a little melted butter over them and serve.
Greens should be well picked over, wash in several cold waters, put on to cook without water, the water that clings to the leaves is sufficient to cook them;
150 ROCKY MOUNTAIN COOK BOOK.
sprinkle over them a teaspoonful of salt and cook slowly, uncovered, until tender ; drain, chop fine, gar- nish with hard-boiled eggs cut in slices or eighths, or run the yolks through a potato ricer, and sprinkle over the top ; cut the whites in rings and place around the outside. Season with butter and a little pepper and salt,
Cook and prepare the same as greens, or after chopping mix with butter, a little cream, garnish with egg and points of toast, or form in a mound, cover with buttered cracker crumbs, brown in the oven and surround with broiled chops. Spinach is very nice served in bread boxes.