Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
945
Calories
32g
Protein
26g
Fat
145g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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 tablespoonfuls of potato yeast
- a pint of sweet milk
- a pint of cold milk
- two heaping teaspoonfuls of butter
- four eggs
- salt
Directions
1
Heat a pint of sweet milk, add two heaping teaspoonfuls of butter, let it melt, then add a pint of cold milk, the well-beaten yolks of four eggs, a little salt, four tablespoonfuls of potato yeast, and sufficient flour to make a stiff batter; set in a warm place to rise; let it stand three or four hours or over night; add the whites beaten to a stiff froth just before you bake.
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] ·
Recipe sourced from
internet_archive