Break up potatoes. Beat egg in blender until frothy. Add potato pieces gradually, beating at medium speed until blended. Stir in cheese, salt, and Accent. Shape as desired. Dip into crumbs, them milk, and again into crumbs. Fry in shallow hot fat until golden brown on all sides. Source ...... Mary Margaret McBride ENCYCLOPEDIA OF COOKING Editor ...... Anne London, director, Homemakers Research Institute Publisher ... Homemakers Research Institute, Evanston IL, (c) 1960 Posted by Jim Speerbrecher Jan.94
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (228g)|
|Recipe Makes: 4|
|Calories from Fat: 149 (25%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 84.2mg||26 %|
|Sodium 2086.3mg||72 %|
|Potassium 614.2mg||16 %|
|Total Carbohydrate 85.8g||25 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 79g|
|Protein 25.2g||36 %|
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: 595
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!