vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Potato Balls
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
557Calories
15 gProtein
61 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein15 g
Carbohydrates61 g
Fiber8.7 g
Sugars8.2 g
Total Fat28 g
Saturated Fat14 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.1 g
Omega-30.4 g
Cholesterol246 mg
Sodium1436 mg
Potassium1324 mg
Calcium184 mg
Iron2.1 mg
Magnesium70 mg
Phosphorus378 mg
Zinc2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.5 mcg
Vitamin C0.5 mg
Vitamin A323 mcg
Vitamin E1.9 mg
Vitamin K11 mcg
Vitamin B60.6 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.7 mg
Folate51 mcg
Choline219 mg
Caffeine0 mg
Water397 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 14. The excerpt below is the record exactly as published.
Potato Balls To one pint mashed and seasoned potatoes add part of an egg, well beaten
Cook this with the app: pantry check, scaling, and the assistant.