Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | 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
- 3 coffee cups of mashed potatoes
- 2 eggs
- parsley
- salt
- black pepper
Directions
3 coffee cups of mashed potatoes; Ys cup of milk; small tablespoonful of butter; yolks of 2 eggs. Parsley, onion juice, salt, red and black pepper to taste. Shape, roll in &gg and crumbs, and fry in hot lard.
It is best to prepare them some hours before frying.
SII.VERTHORNE POTATOES.
Mrs. R. H. Bartium.
Remove the thin skin from baked potatoes. Put cream or milk, with some butter, salt and pepper in a double boiler. When boiling, add the potatoes chopped, and cook ^of an hour.