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Potato Balls

Name: Potato Balls
Yield: 3 servings
Ingredients: 2 cups mashed potatoes; 1 1/2 cups bread crumbs; 1 1/2 cups chopped meat; 1/2 of which should be fat; 1 qt. ground sage; pepper; salt

From The Cook County cook book, 1912

Serves 3

A savory potato and meat dish.

Presented as published in 1912. 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

619Calories

36 gProtein

86 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories619 kcal

Protein36 g

Carbohydrates86 g

Fiber23 g

Sugars6.8 g

Total Fat18 g

Saturated Fat8.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol112 mg

Sodium1202 mg

Potassium1393 mg

Calcium995 mg

Iron16 mg

Magnesium277 mg

Phosphorus494 mg

Zinc7.5 mg

Copper1.3 mg

Manganese2.2 mg

Vitamin D0.2 mcg

Vitamin C18 mg

Vitamin A215 mcg

Vitamin E3.8 mg

Vitamin K773 mcg

Vitamin B61.6 mg

Vitamin B1211 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)11 mg

Folate242 mcg

Choline51 mg

Caffeine0 mg

Water220 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 286. The excerpt below is the record exactly as published.

POTATO BALLS.— 2 cups mashed potatoes, 1^ cups bread crumbs, 1}/^ cups chopped meat, Yz of which should be fat, 1 qt. ground sage, a little pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.