Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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 tablespoon fuls salt
- one tablespoonful butter
- a piece of butter the size of an egg
- two thin slices of digitized by google coor book
- 29 pork
- seven potatoes
- three eggs
- twelve potatoes
- half into three pieces
- butter the size of an egg
- salt
Directions
Chop cold boiled potatoes coarsely ; season well with salt and pepper. Fry out two thin slices of
Digitized by
COOR BOOK. 29
pork. Turn potatoes in and stir with a knife until heated through. Put on back of stove to brown and turn out.
POTATO CBOaXJETTES.
Steam six or seven potatoes, mash through col- lander, place in sauce pan, with a piece of butter the size of an egg, salt and pepper. Mix with three eggs and when cool roll in round balls in flour. Dijp in egg, then in bread crumbs, and cook in hot fat.
POTATO PTTPP8.
Twelve potatoes, one and one half tablespoon fuls salt, one tablespoonful butter, half a cupful milk. Boil potatoes, mash fine, add milk, butter and salt ; beat well. While hot shape into balls size of an egg. Butter tin sheet, place balls on it, and rub over with beaten egg. Bake brown. Garnish with parsley and serve.
FBBNOH FBIBD POTATOES
Pare small uncooked potatoes, divide them in halves, and each half into three pieces. Let stand in cold water for an hour. Wipe dry and put in the frying basket and cook in boiling fat ten minutes. Drain and dredge with salt. Serve with steak or chops.