Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
496
Calories
19g
Protein
25g
Fat
51g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 tablespoons butter
- 3 tablespoons of hot milk
- 6 potatoes as directed under baked potatoes
- 2 eggs well beaten
- salt
- pepper
Directions
1
Bake 6 potatoes as directed under baked potatoes ; remove from oven ; cut off an end and scoop out the inside with a teaspoon ; mash; add 2 tablespoons butter, salt, pepper and 3 tablespoons of hot milk ; then add whites of 2 eggs well beaten : beat till very light; re-fill skins and bake six or eight minutes in very hot oven. These are very good without the eggs, if enough hot milk is added to beat well. " B. T. K.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive