Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
314
Calories
5g
Protein
17g
Fat
37g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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 tablespoonful butter
- 3 tablespoonfuls cream
- 6 medium-sized potatoes
- 30 min- utes
Directions
1
6 medium-sized potatoes. 1 tablespoonful butter.
2
Y^ teaspoonful salt. 3 tablespoonfuls cream, hot.
3
J/& teaspoonful pepper.
4
Scrub potatoes and pare. Put into boiling, salted water and boil gently until tender when tried with a fork (about 30 min- utes). Drain off water, shake the pan over the fire to dry po- tatoes. Mash in the hot pan ; add seasonings and hot cream. Beat until very white and light. Heap on a hot dish. Do not smooth top.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive