Potato Balls
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
614Calories
18 gProtein
123 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories614 kcal
Protein18 g
Carbohydrates123 g
Fiber9.5 g
Sugars3.7 g
Total Fat6.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium28 mg
Potassium2005 mg
Calcium65 mg
Iron6.9 mg
Magnesium119 mg
Phosphorus320 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K9.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.6 mg
Folate159 mcg
Choline55 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 2. The excerpt below is the record exactly as published.
Potato Balls. Mash the potatoes — season with pepper and salt and little chopped parsley aud bind with yolk of egg. Form into balls, dip in egg and bread crumbs and irv in boiling fat or in the oven — serve hot. 14 4. Tasty dish of Cold Cooked Beef. Butter a pie dish and scatter with bread crumbs and chopped parsley. Arrange layer of slices of beef with pepper and salt. Next, layer of crumbs, then beef, placing sippets of bread on the top. Pour gravy over, and bake 2 hours. 5. Savoury Puffs. £-lb. potatoes, yolk of 1 egg, 2-oz. flour, pepper, salt
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