Fried Potato Balls with Herbs
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Use wooden spoons to shape the balls.
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
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.
Fried Potato Balls with Herbs.— Prepare the Potatoes as for Potato Snow. When they are quite dry remove the skins, and mash the Potatoes with a tablespoonful of milk and half an ounce of butter to every pound. Pound well together when cold, add a dessertspoonful of minced thyme, parsley, and, if liked, shallot. (The herbs must not be more than one dessertspoonful altogether.) Work in the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.