Potato Balls
From The table, 1889
Serves 4
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 246. The excerpt below is the record exactly as published.
Potato Balls. — Peel, clean neatly, and boil in salted water for thirty miuutes, eight good--sized, sound, round, yellow potatoes ; drain and return them to the same pan, and mash them well, adding two egg yolks, and the whites beaten to a froth, three tablespoonfuls of cream, a teaspoonful of chopped parsley, very little chives, half a pinch of salt, and the third of a pinch of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.