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Baked Potato Balls
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Should bake in twenty minutes.
Presented as published in 1898. 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
363Calories
10 gProtein
81 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories363 kcal
Protein10 g
Carbohydrates81 g
Fiber9.6 g
Sugars3.7 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol0.8 mg
Sodium32 mg
Potassium1948 mg
Calcium56 mg
Iron3.8 mg
Magnesium105 mg
Phosphorus266 mg
Zinc1.6 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K9.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5 mg
Folate74 mcg
Choline56 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 212. The excerpt below is the record exactly as published.
Baked Potato Balls. — Prepare the Potatoes as above. When the Potatoes are formed into balls put them at once on a baking-tin' in the oven, baste them with gravy
Cook this with the app: pantry check, scaling, and the assistant.