vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Balls
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
540Calories
21 gProtein
105 gCarbs
18 gFat
Full nutrition (32 nutrients)
Calories540 kcal
Protein21 g
Carbohydrates105 g
Fiber20 g
Sugars1.2 g
Total Fat18 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol36 mg
Sodium1511 mg
Potassium2482 mg
Calcium303 mg
Iron36 mg
Magnesium183 mg
Phosphorus352 mg
Zinc2.8 mg
Copper5.3 mg
Manganese8 mg
Vitamin D0.2 mcg
Vitamin C31 mg
Vitamin A8 mcg
Vitamin E1 mg
Vitamin B61.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.3 mg
Folate60 mcg
Choline4.5 mg
Water500 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 316. The excerpt below is the record exactly as published.
POTATO BALLS. Take four cold boiled potatoes, rub through a wire sieve, put into a stev;-pan with one-half ounce of butter and a dessert-spoonful of milk; beat over the fire till smooth. Add pepper and salt, the yolk of an egg and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.