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Mashed Potato Balls
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 10 minutes. Allow half a pound for each person.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 580. The excerpt below is the record exactly as published.
a little salt over, and serve. Time, five minutes to fry. Probable cost, 2d. per pound. AUow half a pound for each person. Garnish, Potatoes Pried for (another way). — Boil as many potatoes as are required. When nearly cooked, take them out, and put them into a stewpan with some hot fat. Shake the pan, to prevent them burning, and when they are lightly browned and crisp, drain, and serve as hot as possible. It is an improve- ment to flour, dip them in beaten egg, and roll in bread - crumbs before frying. Time, ten minutes to fry. Probable cost, 2d. per pound. Sufiicient, two potatoes for each person. Garnish, Potatoes Fried for (another way). — Mash some potatoes with a httle butter
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