Potato Balls
From Temperance cook book, 1887
Serves 4
Ensure lard is boiling hot for best results.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 51. The excerpt below is the record exactly as published.
POTATO BALLS. Prepare the potatoes as you would for mashed potatoes; when done, mash very fine and season with butter and salt; beat in two eggs till very light, shape them into little balls, as large as wal- nuts, let them get perfectly cold, dip them in beaten egg, then in bread crumbs, and fry in hot lard, like doughnuts. Be very particular to have the lard boiling hot or they will not be nice. Brown a light brown, and serve at once. SlLVERTHOBN POTATOES. Boil as you would for plain potatoes; be sure to have them per- fectly cold before chopping; chop them as fine as a common sized bean (no finer); to one quart of potatoes add one coffeecup- ful of thick cream. You can double the quantity as many times as you like. Have ready a spider, put in your potatoes, pour 88 VEGETABLES. over them the cream, season with salt
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