Potato Balls

Ingredients

• To two cupfuls cold mashed potato
• an egg
• a teaspoonful of butter
• salt to taste
• pepper to taste

Method

1. 1

   Mix ingredients, form into balls, and fry in deep fat.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 18. The excerpt below is the record exactly as published.

salt to taste. Let the potatoes become heated through before you serve them. If you have cream, use this and half as much butter. Quick Sally-Lunn. — Three eggs, half cup butter, one cup milk, three cups flour, two teaspoonfuls baking-powder, half teaspoon- 69 WHAT TO EAT — HOW TO SERVE IT ful salt. Stir the butter, melted, into the beaten yolks ; add the milk, the flour (into which the baking-powder has been sifted), and the whites last. Bake in one loaf, in a steady oven. 2. Cracked Wheat. Bananas. Minced Mutton with Poached Eggs. Buttered Toast. Baked Potatoes. Tea. Coffee. Minced Mutton with Poached Eggs, — Chop cold boiled or roast mutton quite fine. Put two cupfuls of this into the frying-pan with half an onion minced, and a half- cupful of good gravy. If you have none, use instead a gill of hot water and a lump of butter the size of an egg. Just before taking the mince from the fire, stir into it a tablespoonful of Worcestershire sauce or two tablespoonfuls of tomato catsup. Heap the mince on small squares of but- tered toast laid on a hot platter, and place a poached egg on top of each mound. Serve very hot. 70 &:=. FAMILY BREAKFASTS FOR AUTUMN 3. Apples. Wheat Granules. Soused Mackerel. Potato Balls. Quick Waffles. Cocoa. Coffee. Soused Mackerel. — These may be pur- chased canned at nearly any good grocery, and make an excellent breakfast dish. Potato Balls. — To two cupf uls cold mashed potato add an ^gg^ a teaspoonf ul of butter, and salt and pepper to taste

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