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Potato Balls
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
187Calories
9 gProtein
27 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein9.4 g
Carbohydrates27 g
Fiber3.2 g
Sugars1.4 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium80 mg
Potassium707 mg
Calcium46 mg
Iron2.1 mg
Magnesium41 mg
Phosphorus185 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C30 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3.2 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate46 mcg
Choline165 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 123. The excerpt below is the record exactly as published.
POTATO BALLS. Mash boiled potatoes fine, stir into them the yolk of an egg and shape them into balls. Dip in beaten egg, roll in cracker crumbs and fry quickly in deep fat
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