vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Balls
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. 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
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 56. The excerpt below is the record exactly as published.
Potato Balls . — Yolks of 2 eggs, i tablespoon cream, parsley, i oz. butter. Boil or steam 2 lbs. potatoes, and mash them. When they are cold, put them into a mortar, and pound them with the butter, cream, and the beaten yolks of two eggs, a little 8o VEGETABLES. minced parsley, and pepper and salt
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