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 |
| Milk | 1 cup (244ml) whole | 149 |
| 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
- one pint cold chopped potatoes
- one cup milk
- one tablespoon flour
- one teaspoon salt
- half cup hot water
- 52 hatfield cook book
Directions
One pint cold chopped potatoes, one cup milk, one tablespoon flour, one teaspoon salt. Heat milk in a sauce pan, stir flour in cold milk until smooth, add to the boiling milk, put potatoes into the cream and stir until well heated, add tablespoon of butter and put into oven to brown.
MRS. B. M. WARNER. SMOTHERED SAUSAGE.
Prick link sausages with large needle in fifteen or twenty places. Put in frying pan in which is half cup hot water, roll sausages over in this several times and cover closely. Put the pan where the water will boil slowly for ten minutes, roll sausages over again two or three times and cook the other side ten minutes. Turn twice more, at intervals of five minutes. Cover and let steam five minutes before serving.
MRS. D. BILLINGS.
52 HATFIELD COOK BOOK.