vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Balls
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
The quantities will make twelve balls the size of little Tangerine oranges.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 217. The excerpt below is the record exactly as published.
Potato Balls. — {Family Recipe.} — Steam four large Pota- toes. Peel and dry them thoroughly. Mash them in a basin with two ounces of butter, a pinch of salt, a dust of pepper, a POTATOES 3H tablespoonful of cream, and the yolk of one egg
Cook this with the app: pantry check, scaling, and the assistant.