Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 pieces
- parsley
- salt
Directions
Pare large potatoes; cut them lengthwise: cut them into four pieces, of about a quarter of an inch thick. Have some butter boiling hot into which put the potatoes ; keep turning them till they are done. Sprinkle a little salt on them before sending them to table.
TO STEW POTATOES. Slice the potatoes and put them down to boil, Avith just enough water to cover them ; when nearly done, pour oflf the water, and add milk and a lump of butter rolled in flour, parsley and salt.