Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- 2 pound stale bread
- six large potatoes
- 2 eggs
- 6 green onions
- parsley
- thyme
- salt
- pepper
Directions
Six large potatoes ; i large onion ; 2 eggs ; l/2 pound stale bread ; 6 green onions, parsley, thyme, summer savory ; i cooking spoon- ful flour. Boil potatoes in salt water and mash. Soak bread, press dry and break up. Cut onion in dices, chop green onion and parsley fine. Put a little lard in pan, put in onions and when they turn yellow, add green onion, parsley, thyme and bread. When bread is steamed through, add hot mashed potatoes and mix ; take from fire and cool. When cooled off, beat 2 eggs, then add a little salt and pepper and mixture with just enough flour to hold it to- gether— amount depends upon potatoes; if mealy less is used. Flour your hands and roll into balls about two inches in diameter. Boil in plenty of boiling salted water until they rise to the top, about fifteen minutes. Take out of pot with skimmer, finish off by pour- ing bread dices browned in lard and butter over them.
Mrs. Wm. Arndt.