Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
263
Calories
4g
Protein
12g
Fat
37g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
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
- 2 cups riced potatoes
- 2 tablespoons butter
- 1 teaspoon finely chopped i>arsley
Directions
1
2 cups riced potatoes, 2 tablespoons butter, i/o teaspoon salt, % teaspoon pepper, y^ teaspoon celery salt, few grains of cayeene, few drops of onion juice, yolk of 1 '^%^, 1 teaspoon finely chopped I>arsley ; mix ingre iients in order given and heat thoroughly ; shape and dip in crumbs; egg and crumbs again; ixy 1 minute in deep fat, and drain on brow^n paper.
2
As Taught in the Boston Cooking School.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive