Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
615
Calories
14g
Protein
18g
Fat
97g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- a piece of butter into a stew-pan
- a spoonful of flour
- a cup of cream
- salt
- pepper
- parsley
Directions
1
Peel and cut potatoes into pieces and boil till tender. Put a piece of butter into a stew-pan, adding a spoonful of flour, salt, pepper, chopped parsley and onions ; mix them well, then add a cup of cream and stir till it boils ; put in the potatoes, boil up once and serve very hot.
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive