Potato Balls

Ingredients

• one pint mashed potato
• a tablespoon butter
• two of cream
• beaten yolks of two eggs
• scant half pint grated cold ham
• season with salt
• white pepper

Method

1. 1

   Stir into nicely seasoned mashed potatoes the beaten yolks of one or two eggs.

2. 2

   Make into small balls, single-bread and brown in the oven, or fry in a frying-pan, or as fritters.

3. 3

   A little parsley or chopped onion may be added.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 450. The excerpt below is the record exactly as published.

Potato Balls. — Stir into nicely seasoned mashed potatoes, beaten yolks of one or two eggs ; make in small balls, single-breaa and brown in oven ; or fry in frying-pan, or as fritters. A little parsley or chopped onion maybe added. Or With Meat^ mix with one pint madied potato, a tablespoon butter, two of cream and season with salt and white pepper, add beaten yolks of two eggs and scant half pint erated cold ham, and lastly the well-frothed whites. Make in balls, flouring the hands slightly, roll the former .^in flnnr and fry as above. Nice served in ^ " ' ' ' " >tty center of platter surrounded by Brown Sauce or any good gravy. Or for Potato a la PariMenne^ cut balls with a vegetable cutter from either cooked or raw potatoes and fry as above. If from the latter, boil in water eight minutes, then fry. Season with a little pepper, salt and chopped parsley. Potato Biscuit. — To a pint mashed potatoes add one beaten egg, when perfectly smooth add sufficient sugar to make quite sweet ; add well-frothed whites of four eggs, a pinch salt and adesertspoon of orange-flower water, or any flavoring wished, and place in either round or oblong biscuits upon a paper-lined pan as Lady Fingers. Bake slowly until nicely brownea and remove paper when biscuits are cold. For Potato Sandwiches, take mashed potato, add pinch salt, a little milk and sufficient flour to make a light dough ; roll out rather thin, cut into squares and toast in folding wire toaster, or broil on a gridiron ; place two together with a little butter be- tween and serve hot. Potato Croquettes. — Pare six potatoes, cut in small pieces, put in boiling water and cook till soft ; drain, and put through a colan- der, mix three eggs (one at a time) with the potatoes; add two tablespoons bread-crumbs and a little salt. Cook, stirring con- stantly;. when thoroughly heated take off", let cool, roll into balls and fry in hot lard as directed in Fritters and Croquettes. Sweet Potatoes prepared in same way. Or cook as above one pint mashed potato

Cook this with the app: pantry check, scaling, and the assistant.