Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- two teaspoons of cream
- a teaspoon of but- ter
- one end that they may stand firm
- one tgg
- salt
Directions
Select potatoes of even size. Cut a thin slice from one end that they may stand firm and place in the oven to bake. As soon as done, w^ith sharp scissors cut a lid from the upper end and scoop out the potatoes into a hot bowl, keeping the skin w^hole. Beat the potatoes un- til light with two teaspoons of cream, a teaspoon of but- ter and the beaten white of one tgg. Salt to taste. Fill the skins with the mixture, heaping it high on top. Set carefully on end and return to the oven for ten minutes to heat. Serve on a platter with sprigs of parsley.
Mrs. Geo. E. Holmes.
New potatoes may be cooked mealy enough to mash acceptably by being repeatedly put on in cold water and allowed to come to a boil. As soon as the water boils, put it off and begin again with cold. It does not take as much longer than simply boiling as one might think, except in case of very large quantity. Mashed potatoes are lighter if moistened with hot water than with cold milk.
Mrs. Isaac Greenacre.