Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Lard | 1 tbsp (12.8g) | 115 |
| 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
- three pieces of raw irish potato
- five pints of flour
- a pint of warm water
- five table-spoonfuls of flour
- 11 o'clock stir a little flour
- three table-spoonfuls of lard
- one tea- spoonful of salt
- salt
Directions
Take half a pint of warm water, table-spoonful of meal, fourth of a tea-spoonful of salt, five table-spoonfuls of flour ; slice two or three pieces of raw Irish potato in it ; set to rise in tolerably warm water. About 11 o'clock stir a little flour in it ; when it rises take out the potato before putting the rising into the flour. Take five pints of flour, three table-spoonfuls of lard, one tea- spoonful of salt, and if the rising does not make it tolerably soft, add warm water ; knead it well ; you can put in rolls or loaves, as you like ; have the pans well greased ; grease the top of the bread well with lard, to keep it soft ; set it where it will keep warm ; when it rises sufficiently, put it to bake. — Mrs. Morris