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Potato Balls
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
452Calories
16 gProtein
57 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein16 g
Carbohydrates57 g
Fiber3.9 g
Sugars2.3 g
Total Fat18 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol26 mg
Sodium196 mg
Potassium629 mg
Calcium55 mg
Iron2.1 mg
Magnesium43 mg
Phosphorus122 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C20 mg
Vitamin A32 mcg
Vitamin E3 mg
Vitamin K3.8 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate72 mcg
Choline63 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 123. The excerpt below is the record exactly as published.
POTATO BALLS. Mash boiled potatoes fine, stir into them the yolk of an egg and shape them into balls. Dip in beaten egg, roll in cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.