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Potato Flatbread (Kartofluflatbrauth)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.0833
Energy (kCal)737.0885
Carbohydrates (g)155.6504
Total fats (g)5.0349
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and mash potatoes. | 2. When cool, knead rye flour into them. | 3. How much rye flour you have to add depends on how soft the potatoes are, but knead until the dough does not stick to your hands. | 4. With your hands make round balls, about the size of a tennis ball, flatten with a rolling pin until fairly thin, and prick with a fork. Bake on both sides on a hot cast-iron pan, using low flame. | 5. Pile up and cover with a damp cloth to keep soft. | 6. Serve warm or cold with butter and cheese and cold cuts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 cooked - - - -
    rye flour 1/2 lb 737.0885 155.6504 36.0833 5.0349

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



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