Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- one pint of cream
- six cold boiled potatoes
- four eggs
- salt
Directions
Grate six cold boiled potatoes, add to them one pint of cream or new milk, flour enough to make as stiff as other fritters, the yolks of three or four eggs, then the beaten whites and a little salt. Fry in hot lard or butter. These are delicious.
GREEN CORN (Boiled).
Green corn is too often spoiled by being left too long in the water. Very young corn is cooked in ten minutes, and any that is not tender in twenty minutes is too hard to be eaten at all. Husk the corn, remove the silk, and cut out all imperfect places. Put the ears into an iron pot, fill it with boiling water, cover the pot closely, and let it boil for fifteen minutes. Corn is delicious if boiled in the inside husk, removing it before serving. It can be loosened to take out the silk and drawn up again.