Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Lard | 1 tbsp (12.8g) | 115 |
| 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 teaspoonful of salt to a quart of pota- toes
- a quart of pota- toes
- a pound of lard into the kettle
- eight large potatoes
Directions
Take eight large potatoes, pare and slice them very thin with a cab- bage-cutter ; stir into them one teaspoonful of salt to a quart of pota- toes, and let them remain an hour ; pour them into a sieve to drain, and when well drained, wipe the slices dry ; put a pound of lard into the kettle, and when it becomes smoking hot put in the potatoes ; they must be constantly stirred to prevent the pieces from adhering to one
638 VEGETABLES.
another, and until they are sufficiently browned. They should be served while hot.