Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
503
Calories
19g
Protein
26g
Fat
50g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
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
- 1 tablespoon lard
- a cup of new milk
- two good sized potatoes boiled
- 1 egg
Directions
1
MRS. FRANK CARTER, ST. LOUIS, MO.
2
_Contributed by Mrs. Adelaide Bragg Carrick, Philadelphia, Pa._
3
Two good sized potatoes boiled and mashed, 1 egg, a little salt, 1 tablespoon lard and 1 of sugar. Beat until very light. Dissolve ½ an yeast cake in a cup of new milk and add. Work in enough flour to make a soft dough and let it rise 2 hours. Roll and cut with a tumbler. Put in a well greased pan for another hour’s rising and eat hot or they are not perfect. Do not let them touch while baking. These are delicious for lunch or tea.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg