Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- two tablespoons flour in about a pint of milk
- a handful of salt
- a pint of milk to a dozen potatoes
- a pint of milk
- salt
- pepper
Directions
Wash clean, cut off the ends if you like, let stand in cold water a few hours, put into boiling water, cover and keep boiling constantly; after fifteen minutes throw in a handful of salt and boil another fifteen minutes; try with a fork and if it does not quite run through the potato they are done, (this is called " leaving a bone in them.") Drain, take to door or window and shake in open air to make them mealy ; return to stove and allow to stand uncovered for a moment. Or when washed bake in moderate oven fifty minutes — or place in a steamer for twenty min- utes over water kept constantly boiling. Bake
294 THE BUCKEYE COOK BOOK.
sweet potatoes one hour; or place in a steamer over a kettle of boiling water; steam until almost done, (if fire is hot it will take half an hour,) scrape or pare them, place in an old dripping-pan and bake half an hour or fry.
FRICASSEE OF OLD POTATOES. Slice cold boiled potatoes, put into a dripping pan, add milk, salt, pepper, and small lump of butter, al- lowing half a pint of milk to a dozen potatoes ; place in oven for about fifteen minutes, stir occasionally with a knife to keep from burning; should brown slightly on the top. To fry, slice and fry in butter or ham or beef drippings, using only enough fat to prevent sticking ; sprinkle with salt, cover with tin lid so that they may both fry and steam.
FRIED RAW POTATOES. Pare and slice thin lengthwise of potatoes, let stand in cold or ice water several hours, drain in a colan- der, drop into as much boiling lard or drippings as is used for doughnuts, fry a light brown ; take out with a skimmer and lay in a dry colander, which place in a tin pan and set in op^n oven. Put in only as many as fry brown and not stick together, and use a deep basin Or the fat will boil over ; dredge with a little salt as you take them up, and they will be light and crisp. If not cooked enough at first, they are im- proved by dropping into fat for one minute, after standing in oven a while ; serve in a napkin or fringed tissue paper laid within a hot dish and folded lightly over them, as a dish cover would make them "soggy."
VEGETABLES. 295
MASHED POTATOES. Pare and boil till done, drain, and mash in the ket- tle until' perfectly smooth; add milk or cream and butter and salt ; beat like cake with a large spoon and the more they are beaten the nicer they become. Put in a dish, smooth, place a lump of butter in the cen- ter, sprinkle with pepper; or to brown them dip a knife in sweet milk, smooth over, wetting every part with milk and place in a hot oven twenty minutes. Or beat smooth the yolk of an egg, spread over po- tatoes and then brown.
NEW POTATOES. Wash, scrape, boil ten minutes, turn off water and add boiling hot enough more to cover, also add a little salt ; cook a few moments, drain, and set again on stove, add butter, salt and pepper, and a little thickening made of two tablespoons flour in about a pint of milk; put on the cover, and when the milk has boiled, serve. Or, when cooked and drained put in skillet with hot drippings, cover, and shake till a nice brown. Young potatoes are nice for breakfast cooked in this way.