Potato Balls
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 311. The excerpt below is the record exactly as published.
Potato Balls. — Peel 6 large potatoes, cut into round balls with a vegetable cutter, place in a saucepan, cover with cold water, add y, tablespoonful salt, and boil 5 minutes ; then drain off the water, melt 1 ounce butter in a saucepan, add the potatoes, and cook till done, tossing occasionally ; sprinkle over 1 teaspoonfnl fine-chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.