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Potato Balls
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
925Calories
49 gProtein
61 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories925 kcal
Protein49 g
Carbohydrates61 g
Fiber12 g
Sugars3.4 g
Total Fat55 g
Saturated Fat23 g
Monounsaturated Fat23 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol337 mg
Sodium10354 mg
Potassium1712 mg
Calcium225 mg
Iron12 mg
Magnesium164 mg
Phosphorus558 mg
Zinc9.4 mg
Copper0.9 mg
Manganese12 mg
Vitamin D1.3 mcg
Vitamin C9.5 mg
Vitamin A98 mcg
Vitamin E0.8 mg
Vitamin K44 mcg
Vitamin B61.3 mg
Vitamin B125.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate57 mcg
Choline180 mg
Caffeine0 mg
Water276 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 66. The excerpt below is the record exactly as published.
POTATO BALLS. Mince very finely some lean uncooked mutton or beef; add salt and pepper and a sahspoon of ground ginger. Make this into balls the size of a large walnut. Flave ready previ- ously some mashed potato (be very careful that there are no lumps in them). Dry and then mix with them eggs sufficient to make them into a soft paste
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