| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Penndutch, Vegetables | 1 | Servings |
INGREDIENTS
| Irish potatoes | ||
| Water | ||
| Butter | ||
| Parsley, fresh minced | ||
| Salt |
INSTRUCTIONS
Peel Irish potatoes and cut in small balls. Place in cold water for 15 minutes. Drain off the water and cover with fresh water and cook about 12 minutes until tender. Drain, add butter, minced parsley and salt to taste. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 814
Calories From Fat: 809
Total Fat: 92.1g
Cholesterol: 244mg
Sodium: 304.2mg
Potassium: 33.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g