vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Balls
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1308. The excerpt below is the record exactly as published.
Potato Balls. — Steam two pounds of mealy potatoes, and beat them till they are quite smooth and free from lumps. Mix with them two ounces of fresh butter, a tea-spoonful of salt, and two table-spoonfuls of boiling cream or milk. Make them into baUs the size of a walnut, brush each one over with beaten egg, and fry in hot butter until they are nicely browned. If liked, a little gi-ated ham, a finely- minced shallot, or a little chopped parsley, may b
Cook this with the app: pantry check, scaling, and the assistant.