Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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 teaspoonful of butter
- 8 when milk boils
- salt
Directions
1 We wash, pare, and drop into cold water.
2 We cut in small squares and drop them into another bowl of cold water.
3 We drain them, and put into an iron frying-pan.
4 We turn in boiling water enough to cover them, sprinkle with salt, and put over to boil.
5 We rub one teaspoonful of butter and flour together.
6 We wash and cut a little parsley very fine.
7 We turn off the water when the potatoes are nearly soft, and turn on milk to cover them.
8 When milk boils, we stir in butter and flour.
9 We let them boil, stirring carefully till the milk is creamy.
lo We toss in the parsley as we take the potatoes from the stove, and turn in a hot dish for serving. Now it is finished.