Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| 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
- five pounds of potato paste into a cheese-tub
- one pound of milk
- eight yolks of eggs
- four only of whites
- salt
Directions
fchem ; then let them cool a little and add some orange-flower water, eight yolks of eggs and four only of whites, whisked into froth ; beat up the whole together and mix it with the potato puree. Butter a mould and sprinkle it with bread- crumbs ; pour in the paste, place the pan upon hot cinders, with fire upon the lid, and let it remain for three-quarters of an hour, or it may be baked in an oven.
Potato Cheese. — Potato cheeses are very highly esteemed in Germany ; they can be made of various qualities, but care must be taken that they are not too rich and have not too much heat, or they will burst. Boil the potatoes till they are soft, but the skin must not be broken. The potatoes must be large and of the best quality. When boiled, carefully peel them and beat them to a smooth paste in a mortar with a wooden pestle. To make the commonest cheese, put five pounds of potato paste into a cheese-tub with one pound of milk and rennet ; add a sufficient quantity of salt, together with caraways and cumin seed sufficient to impart a good flavour. Knead all these ingredients well together, cover up and allow them to stand three or four days in winter, two to three in summer. At the end of that time knead them again, put the paste into wicker moulds, and leave the cheeses to drain until they are quite dry. When dry and firm, lay them on a board and leave them to acquire hardness gradually in a place of very moderate warmth ; should the heat be too great, as we have said, they will burst. When, in spite of all precautions, such accidents occur, the crevices of the burst cheeses are, in Germany, filled with curds and cream mixed, some being also put over the whole surface of the cheese, which is then dried again. As soon as the cheeses are thoroughly dry and hard, place them in barrels with green chickweed between each cheese ; let them stand for about three weeks, when they will be fit for use.
Potatoes a la Barig-oule. — Peel some potatoes and boil them in a little water with some oil, pepper, salt, onions, and savoury herbs. Boil them slowly, so that they can absorb the liquor ; when they are done, brown them in a stew-pan in a little oi], and serve them to be eaten with oil and vinegar, pepper and salt.