Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Mace | not in our table | 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
- one-half teaspoon butter
- one teaspoon sugar
- one-half teaspoonful at a time into the soup
- a pinch of salt
- two medium sized potatoes
- two eggs
- 48 bethany union cook book
- salt
- mace
- nutmeg
Directions
Two medium sized potatoes, one-half teaspoon butter, salt, one teaspoon sugar, mace and nutmeg, two eggs, flour. Mash potatoes while warm, add butter, a pinch of salt, sugar, a little mace or nutmeg. Beat yolks and whites separately and mix with potatoes. Add enough flour to make a stiff batter and boil for five minutes. Drop one-half teaspoonful at a time into the soup and boil. Lillian Bargquist.
48 BETHANY UNION COOK BOOK