Potato Ball
From The child's cookery book, 1900
A kitchen-cup can be used for the mould.
Presented as published in 1900. 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
240Calories
9 gProtein
21 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein8.7 g
Carbohydrates21 g
Fiber2.9 g
Sugars2.6 g
Total Fat14 g
Saturated Fat6.6 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol41 mg
Sodium468 mg
Potassium496 mg
Calcium56 mg
Iron1 mg
Magnesium28 mg
Phosphorus145 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A80 mcg
Vitamin E0.4 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate18 mcg
Choline24 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 6. The excerpt below is the record exactly as published.
a little salt ; pour it over the meat, and put it into a hot oven ; bake till it rises and is of a nice brown colour. Potato Ball Butter a mould well, line it thickly with mashed potatoes ; cut up a slice of mutton very small, add a little pepper and salt and a tablespoonful of gravy
Cook this with the app: pantry check, scaling, and the assistant.