Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- four spoonfuls of cream
- a large spoonful of but- ter
- half long
- pepper
- salt
Directions
Boil and scrape them, mash smooth, picking out the fibres; mix in three or four spoonfuls of cream, a large spoonful of but- ter, pepper and salt to taste. Heat to boiling in a sauce-pan and serve, heaping in a mound as you would potatoes cooked in the same way.
This root still bears its original American name, signifying "Earth apple," and is divided into many varieties, the most common of which are Early and Late Rose, White Neshannock, Peach-Blows, Mercer, Peerless, Irish Grays or Jersey Blues, Prince Albert, etc. Next to bread, there is no vegetable article, the prepa- ration of which, as food, "deserves to be more attended to than, the potato." "The great art of cooking potatoes is, to take them up as soon as done. When boiled, baked, fried or steamed, they are rendered watery by continuing to cook after they reach the proper point. For this reason potatoes to bake or boil, should be of nearly the same size."
SARATOGAS— FRIED POTATOES.
MES. MARY MYERS.
Wash, pare and slice some raw potatoes; cut each slice an inch and a half long, half an inch wide and a quarter of an inch thick. Let them lie in cold water until the other preparations for break- fast are made. Have ready in a frying-pan some hot lard or nice drippings. Take the potatoes out of the water into a cloth, wipe dry, fry quickly a light brown. Remove from the lard with a perforated skimmer, into a deep dish in which a napkin has been laid. Sprinkle with salt, and eat while hot, if you want them crisp and nice. Some slice them very thin.
VEGETABLES. 81