Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
718
Calories
17g
Protein
13g
Fat
132g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
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
- a quart of potatoes a heaped tablespoonful of butter
- a teaspoonful of flour rubbed into
Directions
1
MRS. HILL.
2
To cook them when very young, wash them, scrape off the skin, put them in a stew-pan, cover with hot water, boil gently until tender and pour off the water. Add to a quart of potatoes a heaped tablespoonful of butter, with a teaspoonful of flour rubbed into it, pour in a tumblerful of sweet cream or milk, stew, uncovered, five minutes; serve in a hot dish.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive