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Potato Lefse

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.215
Energy (kCal)1161.41
Carbohydrates (g)138.0576
Total fats (g)61.5894
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel, boil then rice the potatoes. | 2. Scald milk then add the butter, sugar and salt. | 3. Add this into the HOT riced potatoes and mix well. | 4. Let cool overnight. | 5. Add enough flour to make a stiff dough. | 6. Pinch off walnut size portions and roll THIN. | 7. Bake on lefse iron or large griddle. | 8. Watch carefully, so not to burn them, it only takes a minute for this step. | 9. When you see the lefse start to bubble and turn a light brown, flip and bake the other side. | 10. Lay it on top of waxed paper and keep stacking them up. | 11. Keep a piece of waxed paper on top to keep them from drying out. | 12. Store in airtight container. | 13. Butter and sprinkles lightly with sugar, roll up and eat. | 14. If needed; when you're ready to eat place lefse between damp dishtowels to soften, about 15 minutes. | 15. Potato Lefse is harder to handle then Milk Lefse at the rolling out and baking stage. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 quart boiled riced - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    butter 1/2 cup 684.0 31.428 21.372 57.6
    salt 2 teaspoons - - - -
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    carnation milk 2/3 - 2/3 cup - - - -
    flour 4 -5 cups 0.0 0.0 0.0 0.0

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



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