Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| 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
- a tablespoonful of butter
- salt
Directions
< L. V. S,
Pare and let them lie in cold water from five to fifty minutes, ac- cording to convenience, unless they are old potatoes, when they are improved by being longer in water. "Boil in hot or cold water, according to the toughness of texture. A coarse, waxy potato, is best cooked in cold water." Throw in a little salt; drain thoroughly; when done, put in another pinch of salt, and mash in the pot with a potato beetle till all the lumps disappear. Add a tablespoonful of butter, milk or cream to moisten suffi- ciently, and beat the whole with a large spoon till it is foamy. Some then form the whole into a mound on a plate, butter the surface and brown slightly in the oven.
POTATO BALLS— A BREAKFAST DISH.
MRS. "W. H. SIBLEY.
Mashed potatoes left from dinner, make a nice dish for break- fast if prepared thus: put them into a deep dish, pour in a little rich milk or cream; beat the white of an ^g%^ and work the whole together until well mixed. Make into balls or cakes three-fourths of an inch thick, and roll in flour. Have ready in a frying-pan a little melted butter, just enough to keep them from adhering. Brown nicely on both sides. Serve in a hot dish.