Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | 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
- three cups of small balls
- a teaspoon of salt
- a pinch of marjoram
- one good sized onion cut fine
- three-quarters full
- salt
- pepper
Directions
POTATOES PARISIENNE— Select large, round potatoes, pare and cut from them about three cups of small balls, pour boiling water over them, add a teaspoon of salt and let boil rapidly about ten minutes. Drain, rinse in cold water and drain again. Then dry on a cloth, heat a few tablespoons of olive oil or clarified butter in a frying pan, set the pan into a hot oven and let the potatoes cook, shaking often until uniformly browned.
JULIA M. FARA.
POTATOES WITH BACON— Cut bacon into cubes and fry, add one good sized onion cut fine. When browned add boiled sliced potatoes, mix well. Sprinkle a little flour over them and pour in enough soup stock to make a gravy. Season with pepper and a pinch of marjoram. Let boil up well and serve hot.
JULIA M. FARA.
ESCALLOPPED POTATOES— Slice raw potatoes, place layer in bottom of baking pan, sprinkle with salt, pepper, bits of butter, grated American cheese, then another layer of potatoes, seasoning, etc., until pan is filled, having grated cheese on top. Then add enough milk to fill pan three-quarters full and bake about one hour.