Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | 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
- two ounces of melted butter
- two ounces of butter
- four ounces of melted butter
- a pint of rather small potatoes
- a pinch of salt
- a quart of water
- eight medium- sized potatoes
- ten medium- vegetables
- two eggs
- half po- tato
- half chopped meat
- ten potatoes
- eight potatoes
- salt
- pepper
Directions
thirty-five minutes, or until they are well browned. Just before serving, drain off the butter, and put them on a dish.
433. Fried Potatoes. Peel eight medium- sized potatoes, cut them in slices, not too thick ; wash them, then dry them on a napkin, fry them in plenty of hot lard on a quick fire, and, when a light brown, drain them, sprinkle them with salt, and serve.
434. Fried Potatoes en Julienne. Prepare and cook them as the above, and cut them in long, thin strips.
435. Saratoga Potatoes. Peel a pint of rather small potatoes, wash them in cold water, dry them on a napkin, and cut them in as thin slices as possible ; then put half of your potatoes in a liberal quantity of very hot lard, taking care that they do not stick to each other. Fry them on a very quick fire, and, when a light brown and very crisp, drain them, and fry the remaining half. Sprinkle a little salt on top, and serve them on a very hot dish.
436. Potatoes a la Hollandaise. Peel and wash fifteen medium-sized long potatoes, put them in cold water with a little salt, boil them, and, when well done, put them in a saucepan on the fire with two ounces of melted butter, remove them to the back of the range so as not to boil, shake them in the saucepan from time to time, and, when they have absorbed the butter, serve them in a very hot dish, and pour over them a sauce Hollandaise (Art. 85).
437. Potatoes farcied. Wash ten medium-
VEGETABLES.
sized potatoes — long potatoes, if you have them. Bake them, and cut the tops off with a sharp knife, and with a teaspoon scoop out the inside of each potato, which put in a bowl with two ounces of butter and the yolks of two eggs, a pinch of salt, pepper, and sugar. Fill the skins of your potatoes with this mixture, cover them with their tops, heat them well in the oven, and serve them very hot on a napkin. You may also prepare them with half po- tato and the other half chopped meat ; finish the same, taking care to serve very hot.
438. Potatoes a la Parisienne. Peel and wash ten potatoes, scoop them out in little round balls with a potato-cutter for the purpose, which may be procured at any hardware-shop. Boil them five minutes, then put them in a frying-pan on the fire, with four ounces of melted butter, stir them in the pan, so that every potato shall be covered with butter, and send them to the oven to color. Sprinkle some salt and a little chopped parsley over them, and serve.
439. Potatoes a la Duchesse. Peel eight potatoes, cut them in pieces, wash them, and put them in a saucepan, with a quart of water and a pinch of salt. When they are thoroughly boiled, drain them, and put the saucepan at the side of the fire for ten minutes. Then add to them two ounces of butter, two eggs, a pinch of salt, the same of sugar, and press through a sieve. Form this mixture into little oval loaves, flat on top, on which, with the point of a knife, make designs, according to your