Potato Balls à l'Alemande
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 309. The excerpt below is the record exactly as published.
6 large potatoes the same as for potato croquettes ; mix with 1 tablespoonful fiour and a little fine-chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.