Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| 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
- four large potatoes
- four thin slices salt pork in a kettle
- salt
Directions
Mix thoroughly with cold mashed potatoes left from dinner, the well beaten yolk, not white, of an egg, flour the hands and make into cakes as you would sausages, place in skillet greased with hot beef drippings, cover tightly, and in five minutes when lower side is browned, turn, remove cover, fry until the other side is a nice brown ; serve hot.
296 THE BUCKEYB COOK BOOK.
SARATOGA POTATOES Pare and cut into thin slices on a slaw-cutter four large potatoes (new are best) ; let stand in salt water while breakfast is cooking ; take a handful of the po- tatoes, squeeze the water from them and dry in a nap- kin ; separate the slices and drop a handful at a time into a skillet of boiling lard, taking care that they db not strike together, stir with a fork till they are a light brown color, take out with a wire spoon, drain well, and serve in an open dish.
BAKED PARSNIPS. Put four thin slices salt pork in a kettle with two' quarts cold water, wash and scrape, and if large slice parsnips, and as soon as water boils place in kettle, boil about half an hour, place meat, parsnips and gravy in a dripping-pan, sprinkle with a little white sugar, and bake in oven a quarter of an hour, or until they are a. light brown, and the water is all fried out. Add a few potatoes if you like. Those left over fried in a hot skillet with butter, ham fat or beef drippings, make a nice breakfast dish. It is better to dip each slice in a beaten egg before frying. Parsnips are good in March and April, and make an excellent seasoning for soups.