Potato Balls
From The art of living in Australia, 1893
The yolks of eggs will do for this dish if the whites are wanted for other purposes.
Presented as published in 1893. 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
676Calories
25 gProtein
121 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories676 kcal
Protein25 g
Carbohydrates121 g
Fiber11 g
Sugars8.5 g
Total Fat21 g
Saturated Fat2.8 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol217 mg
Sodium783 mg
Potassium1532 mg
Calcium239 mg
Iron7.9 mg
Magnesium116 mg
Phosphorus429 mg
Zinc2.9 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C59 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K12 mcg
Vitamin B61.1 mg
Vitamin B120.8 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.5 mg
Folate170 mcg
Choline197 mg
Caffeine0 mg
Water284 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 213. The excerpt below is the record exactly as published.
the butter into a saucepan, and, when melted, season with pepper and salt ; put in the potatoes and turn them about tiU hot through. Drop in the Qgg and mix into a paste, turn on to a plate to cool, and roll into balls. Beat up an Q^g and brush over the balls, cover well with crumbs
Cook this with the app: pantry check, scaling, and the assistant.