Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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-half cup milk aud one tablespoon butter add to the potato
- a small pinch of salt
- a piece of butter on the top
- four good sized potatoes
- four eggs
- salt
- pepper
- sage
Directions
Boil four good sized potatoes, pass them through a sieve, scald one-half cup milk aud one tablespoon butter add to the potato with a little salt and pepper, and beat to a cream, add (one at a time) the yolks of four eggs, beating thoroughly, drop into the whites a small pinch of salt, and beat to a stiff froth add to mixture, beating as little as possible. Bake twenty minutes in well buttered baking dish. Serve at once, to be eaten with meats that have gravies.
STUFFED AND BAKED TOxMATOES.
Take as many tomatoes as j^our dish will hold, smooth, and solid Cut a small piece from top, and carefully remove the pulp and seeds. Make a dressing of bread crumbs, seasoned with pepper, salt and sage, mix with pulp carefully, stuff tomatoes and add a piece of butter on the top of each. Bake about half an hour.