Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
126
Calories
0g
Protein
14g
Fat
2g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| 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
- half inch slices
- 86 vegetables
- salt
- pepper
Directions
1
Peel, cut in half inch slices and lay in cold water half an hour; put to cook in boiling water with a little salt — cook till tender; if young, it will require thirty minutes to boil them, and a longer time for older ones. Drain well, let them stand over the fire a few moments for the moisture to escape and then mash; season with salt, pepper, butter and cream.
2
86 VEGETABLES.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive