Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Walnut | 1 walnut half (4g) | 26 |
| 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
- half cup of nuts chopped fine
- three potatoes
- four ears of corn grated
- one egg
- one dozen ears of green
- pepper
- salt
Directions
Baked Irish Potatoes. — Cream potatoes nicely, put the po- tatoes in a pan with a lump of butter, return to the oven just long enough to brown nicely, and serve at once.
Sweet Potatoes. — Boil three potatoes, peel and run through a colander — add a lump of butter, a little rich cream and half cup of nuts chopped fine. Round up on a plate and bake a few minutes. — Mrs. W. S. Keller.
Baked Sweet Potatoes. — Wash, and bake in the oven with the skins on. When done, serve without peeling. When roast- ing beef or pork, peeled sweet potatoes laid in the same pan around the meat, and allowed to cook in the gravy, are very nice. When cooked in this way, the potatoes, if large, should be cut through the length, so as to get thoroughly done.
Sweet Potato Cakes. — Take the inside of cold sweet potatoes, form into small round cakes, roll in flour and fry brown in butter.
To Fry Sweet Potatoes. — Parboil the potatoes, peel, cut in slices and fry brown in boiling lard. Sprinkle with sugar.
Candied Sweet Potatoes. — Boil potatoes nearly done, peel and cut in slices; put a layer of potatoes, bits of butter dotted over them and sprinkle them well with sugar. Add another layer of potatoes, butter and sugar, until the. dish is full. Add very little water and bake.
Corn Fritters. — Four ears of corn grated, one egg, table- spoon flour, a little sweet milk. Have a saucepan with smoking hot grease and drop from a spoon just enough at one time for a fritter.
Stewed Corn. — Take one dozen ears of green, sweet corn, very tender, cut off the kernels, cutting with a sharp knife from the top of the cob down; then scrape the cob. Put the corn into saucepan over the fire with just enough water to make it cook without burning; boil about twenty minutes, add cup of milk or cream, tablespoon of cold butter, season with pepper and salt. Boil ten minutes longer and dish up hot.