Boil the potatoes until soft. Drain off all the water. Add the milk and heat thoroughly; season to taste. Work the butter into the flour and then add the egg and 1/4 cup milk, using only enough milk to make mixture thin enough to drop into the hot milk. Add to hot milk mixture. Cover the saucepan and cook about 10 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (349g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 156 (31%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 10.7g||53 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 51.2mg||16 %|
|Sodium 344.5mg||12 %|
|Potassium 472.6mg||12 %|
|Total Carbohydrate 69.4g||20 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 67.3g|
|Protein 16.4g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 504
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!