Bridies
From Pan-Pacific cook book, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
271Calories
6 gProtein
63 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories271 kcal
Protein5.8 g
Carbohydrates63 g
Fiber5.6 g
Sugars2.8 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium1183 mg
Calcium16 mg
Iron1 mg
Magnesium69 mg
Phosphorus137 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.9 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.5 mg
Folate31 mcg
Choline42 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 69. The excerpt below is the record exactly as published.
BRIDIES— IRISH Mash two cups of boiled potatoes very smooth. Season with salt and pepper and knead with a little flour to hold together. Form into scones (small thick pancakes), and place on half of each scone some well seasoned minced meat, moistened with gravy
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