vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boulettes
From Modern cookery, in all its branches, 1884
Serves 1
These boulettes are light and delicate, excellent for the second course. Adding sweet cream can enrich and improve flavor.
Presented as published in 1884. 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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 288. The excerpt below is the record exactly as published.
Potatoes, 1 lb. ; butter, 2 oz. ; salt, 1 teaspoon ful ; eggs, 4 : 5 minutes. Obs. — These boulettes
Cook this with the app: pantry check, scaling, and the assistant.