Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
494
Calories
15g
Protein
20g
Fat
67g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 1 pint milk
- 2 tablespoons butter
- 1 teaspoon pepper
- 1 teaspoon salt
- 3 tablespoons chopped green pepper
- 2 tablespoons chopped parsley
- 2 tablespoons chopped onion
- 1 pint sauce to 1 quart of potato cut in dice
- 1 quart of potato cut in dice
- paprika
Directions
1
1 pint milk and cream. Dash of paprika.
2
2 tablespoons butter. 1 teaspoon pepper. 1 teaspoon salt.
3
Lastly: 3 tablespoons chopped green pepper, 2 tablespoons chopped parsley, 2 tablespoons chopped onion ; 1 pint sauce to 1 quart of potato cut in dice. Bake 1 hour in slow oven.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive