vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potato Balls
From The Twin-city housewife, 1920
Serves 4
Presented as published in 1920. 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
29Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein0.8 g
Carbohydrates6.6 g
Fiber0.8 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2431 mg
Potassium160 mg
Calcium8.8 mg
Iron0.3 mg
Magnesium9.6 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.6 mcg
Choline4.5 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 32. The excerpt below is the record exactly as published.
Potato Balls Wash and pare potatoes and cut in small balls with a French vegetable cutter. Soak fifteen minutes in cold water. Dry between soft cloths. Fry in deep fat, drain, and sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.