Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| 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
- ten large potatoes
- half fill a good sized kettle
- half when
- salt
Directions
Pare and slice thick eight or ten large potatoes. Half fill a good sized kettle with lard or drippings. When boiling put in the potatoes; cook until tender and brown; then take out with a skimmer into a colander to drain off any grease. Sprinkle salt over them. Be sure and not fill the kettle too full with potatoes as it is better to cook at a time only what the lard covers.
NEW POTATOES should be cleaned, and the skin rubbed off with a coarse cloth; add a little salt if the skin is dry. Put them into very hot water, and boil from fifteen to twenty minutes. Take them out of the water and let them drain before sendine to table, throwing some salt over them.
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VEGETABLES. 119