Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| 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
- one tablespoonful of flour
- twelve good-sized potatoes
- 25 top
- four eggs well beaten
- salt
Directions
Grate twelve good-sized potatoes and let them stand a few minutes, dip off the water which rises to the
THE GOOD CHEER COOK BOOK. 25
top and add the yolks of four eggs well beaten, one tablespoonful of flour and a little salt ; lastly, the whites of the eggs beaten to a stiff froth. As the mixture is quite stiff, it will be necessary to flatten the cakes on the griddle. More grease must be used in frying them than fi^r ordinary griddle cakes.
Mrs. T. J. Cunningham.