Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 cup of milk
- salt
- pepper
Directions
There is a conflict of authorities as to whether cold, or boiling water should be used when putting the potatoes to cook. The result of our experiments stands somewhat thus: Garnet, White Fountain and Early Rose are apt to dissolve in cold water, giving off their starch too readily, perhaps; we boil them in hot water. Peach-Blows, Prince Alberts, and other late varieties, are best put in cold water, ahrays pouring off the water the instant they are done, and letting the potatoes dry a few minutes.
BAKED POTATOES. Select medium sized, smooth potatoes; bake in a quick oven from half to three-quarters of an hour, according to size of potato and amount of heat. If eaten as soon as done, they are warranted to be good.
STEWED POTATOES FOR BREAKFAST. Pare and slice into cold water enough potatoes for the family meal; stew in enough salted water to cover them; watch and stir them from the bottom occasionally, that they may not burn. When tender, add a cup of milk; let it boil up; put in a lump of butter, salt and pepper enough to season properly. Thicken slightly with flc)ur. Turn into a covered dish.