Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
378
Calories
11g
Protein
17g
Fat
42g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 pound of potatoes
- a pound of butter
- one glass of wine
- two lemons
- six eggs very light
Directions
1
Boil one pound of potatoes, mash and rub them through a cullender. Stir to a cream three-quarters of a pound of butter and the same amount of sugar. Add to this gradually a wine- glassful of rose water, one glass of wine and one of brandy. The juice and grated peel of two lemons. If you have no lemons use powdered mace. Beat six eggs very light and add them by degrees to the mixture, alternately with the potatoes, and bake in a buttered dish.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive