Potato Balls

Name: Potato Balls
Ingredients: six large potatoes; the whites of two well-beaten eggs; one tablespoonful of butter; two-thirds of a cup of hot cream or milk; salt and pepper to taste

From The Common sense recipe book, 1898

Presented as published in 1898. 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

836Calories

31 gProtein

158 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories836 kcal

Protein31 g

Carbohydrates158 g

Fiber19 g

Sugars7.8 g

Total Fat21 g

Saturated Fat3.4 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol403 mg

Sodium197 mg

Potassium3966 mg

Calcium166 mg

Iron9 mg

Magnesium219 mg

Phosphorus714 mg

Zinc4 mg

Copper1.1 mg

Manganese1.4 mg

Vitamin D2 mcg

Vitamin C177 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K18 mcg

Vitamin B62.9 mg

Vitamin B120.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9.6 mg

Folate182 mcg

Choline403 mg

Caffeine0 mg

Water791 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 43. The excerpt below is the record exactly as published.

six large potatoes, boil and mash fine, and mix with them the whites of two well-beaten eggs, one tablespoonful of butter, two-thirds of a cup of hot cream or milk, and salt and pepper to taste

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