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Potato Farl

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.744
Energy (kCal)1335.44
Carbohydrates (g)134.4624
Total fats (g)84.6436
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel potatoes and boil until fork tender. | 2. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. | 3. Gather mixture into a ball; turn onto lightly floured surface. | 4. Knead lightly until smooth. Divide dough in half. | 5. Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick. Cut into quarters; set aside. | 6. Repeat with remaining dough. | 7. In large nonstick skillet, heat half the oil over medium-high heat. | 8. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. | 9. Serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 1/4 1/4 - - - -
    butter 2 tablespoons melted 171.0 7.857 5.343 14.4
    flour 1 cup 578.28 126.6054 9.401 2.2436
    salt 1/2 teaspoon - - - -
    vegetable oil 5 tablespoons 586.16 0.0 0.0 68.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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