Boulettes de Pommes de Terre

Name: Boulettes de Pommes de Terre
Ingredients: eight fairly-sized potatoes; the yolks of five eggs; finely-minced parsley; marjoram; enough cream to bring it to the consistency of thin paste; salt; pepper; a dust of nutmeg; the whites of three of the eggs whipped to a stiff froth

From Culinary jottings, 1885

Ensure potatoes are dry and floury for best results.

Presented as published in 1885. 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

1496Calories

75 gProtein

213 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories1496 kcal

Protein75 g

Carbohydrates213 g

Fiber25 g

Sugars11 g

Total Fat39 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat8.1 g

Omega-30.1 g

Cholesterol1488 mg

Sodium640 mg

Potassium5652 mg

Calcium368 mg

Iron17 mg

Magnesium324 mg

Phosphorus1476 mg

Zinc8.8 mg

Copper1.6 mg

Manganese1.9 mg

Vitamin D8 mcg

Vitamin C236 mg

Vitamin A640 mcg

Vitamin E4.3 mg

Vitamin K25 mcg

Vitamin B64.3 mg

Vitamin B123.6 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.2 mg

Niacin (B3)13 mg

Folate368 mcg

Choline1321 mg

Caffeine0 mg

Water1255 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 74. The excerpt below is the record exactly as published.

Boulettes de jpommes de terre are very tasty : — Mash eight fairly-sized potatoes, pass the puree through the sieve, work into it the yolks of five eggs ; season it with a little finely-minced parsley and marjoram ; moisten it with enough cream to bring it to the consistency of thin paste ; add salt, pepper, and a dust of nutmeg ; lastly, add the whites of three of the eggs whipped to a stiff froth

Cook this with the app: pantry check, scaling, and the assistant.