Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- a small piece of butter
- a cup of cream
- 56 family receipt book
Directions
56 FAMILY RECEIPT BOOK.
and throAY in some salt ; uncover tlie saucepan and set them on the back part of the stove. If the po- tatoes are boiled fast, the skin will crack before they are done. For mashed potatoes, pare them before you boil them ; when done, mash them with a small piece of butter, a cup of cream, and a little salt. Another way to boil old potatoes is to pare them around the middle, before you boil them, and throw in a little salt. When potatoes are young, scrape and boil them ; when done, pour ofiF the water and dress them with a little cream, butter, pepper and salt.