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Potato Balls
From Miss Parloa's kitchen companion, 1887
Serves 3
Serve with a variety of sauces.
Presented as published in 1887. 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
467Calories
17 gProtein
103 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories467 kcal
Protein17 g
Carbohydrates103 g
Fiber20 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2285 mg
Potassium2440 mg
Calcium270 mg
Iron36 mg
Magnesium180 mg
Phosphorus324 mg
Zinc2.6 mg
Copper5.3 mg
Manganese8 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.3 mg
Folate60 mcg
Choline0 mg
Caffeine0 mg
Water466 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 264. The excerpt below is the record exactly as published.
Potato Balls. With a vegetable-scoop, cut two quarts of balls out of raw potatoes, and put them into cold water. A quarter of an hour before serving-time, put them into a saucepan with boiling water enough to cover, and cook for twelve minutes. After pouring off all the water, dredge the balls with salt
Cook this with the app: pantry check, scaling, and the assistant.