Italian Potato Balls
From 365 foreign dishes, 1908
Presented as published in 1908. 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
678Calories
9 gProtein
61 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein9.3 g
Carbohydrates61 g
Fiber8.7 g
Sugars8.1 g
Total Fat45 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.5 g
Cholesterol117 mg
Sodium1368 mg
Potassium1261 mg
Calcium162 mg
Iron1.2 mg
Magnesium65 mg
Phosphorus286 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0.5 mg
Vitamin A427 mcg
Vitamin E2 mg
Vitamin K13 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate28 mcg
Choline77 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 15. The excerpt below is the record exactly as published.
Italian Potato Balls. Peel and boil potatoes in salted water un- til sofl ; drain, and mash smooth. Take a pint of the mashed potatoes ; mix with 2 tablespoonfuls of melted butter and i c^ ; add a little flour
Cook this with the app: pantry check, scaling, and the assistant.