Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- a cup of cream
- salt
- pepper
- parsley
Directions
Cut enough cold l)oile(.l or baked potatoes into tiny squares to fill a quart baking dish ; butter the dish and put in a layer of the potatoes; sprinkle with salt, pepper, bits of parsley, dot with but- ter and cover with white sauce; repeat until dish is full, omitting white sauce from top layer; dot the top liberally with butter; sprinkle with salt, pepper and crumbs, and pour over a cup of cream; bake thirty or forty minutes or until a nice brown.
Mrs. J. W. Kitchen.