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Potato Farls (irish)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.744
Energy (kCal)905.5893
Carbohydrates (g)134.4624
Total fats (g)34.7769
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, 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. Knead lightly until smooth. | 4. Divide dough in half. Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick. | 5. Cut into quarters; set aside. Repeat with remaining dough. | 6. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. | 7. 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 4 teaspoons 156.3093 0.0 0.0 18.1333

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



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