Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Almond | 1 almond (1.2g) | 7 |
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
- five pounds of good potatoes
- two pounds of flour
- a pound of sweet almonds well pounded
- 10 paste fob ta&ts
Directions
Take four or five pounds of good potatoes, freshly dug, wash them well, and put them on to boil quickly for an hour, till they begin to crack and are quite soft ; take them off the fire, peel them, and throw them asyou peel them into a saucepan full of boiling water ; let them boil again an hour, and then mash them with some butter to the consistence of cream ; you must stir them to prevent their burning; take them off the fire, and mix them with two pounds of flour, which you must shake in by degrees with your
10 PASTE FOB TA&TS;
left hand^ whilst you mix the paste with your right. When the paste begins to be thick^ pour it out on a pasteboard to finish mixing it ; add a little fresh butter^ and a quarter of a pound of sweet almonds well pounded, moisten them with cream to prevent their oiling whilst poundings and the same quantity of sugar or more^ to taste. Work the paste till well mixed, then cover it over for an hour, with a warm cloth, and then cut into the forms you wish.