Potato Balls
From Handbook of domestic science and household arts for use in elementary schools, 1900
Serve around a meat dish or separately.
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
138Calories
4 gProtein
30 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein3.8 g
Carbohydrates30 g
Fiber3.5 g
Sugars1.4 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol3.8 mg
Sodium1204 mg
Potassium647 mg
Calcium27 mg
Iron1.5 mg
Magnesium36 mg
Phosphorus94 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A4.7 mcg
Vitamin E0 mg
Vitamin K3.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate30 mcg
Choline24 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 47. The excerpt below is the record exactly as published.
Potato Balls. (?)) Steamed. Product used for Lyonnaise potatoes. (c) Baked, Used for stuffed potatoes. STAKCHY FOODS 89 {(l) Yv'wA, Saratoga or French, (e) Sautd, French potatoes. Points to note are that starch granules shouhl ha dry and mealy, cellulose softened, otherwise tlie product is not attractive. The sweet potato may be used in this lesson, Ijut pupils should know that botanical ly they are not closely related. ]n frying the cellulose is toughened, leaving product stiff or hard. Recipes for Pupils POTATO liALLS Boil one medium-sized potato. When tender, mash thoroughly and add for every half cup potato \ teaspoon salt, -j^ teaspoon white pepper, 2 teaspoons Ijeaten egg
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Cook this with the app: pantry check, scaling, and the assistant.