Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- two quarts of water
- two tablespoonfuls of flour
- a piece of butter about the size of an qg^
- five good sized potatoes
- butter about the size of an qg^
- salt
- pepper
Directions
MRS. J. KUHN.
Peel four or five good sized potatoes, and boil in two quarts of water. When boiled soft, pour off the water, mash the potatoes fine and return them to the water. Take a piece of butter about the size of an Qg^., fry it with two tablespoonfuls of flour (and, if desired, an onion), till brown. Then add it to the soup, with salt and pepper to taste.