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Potato Balls (Kartoffelklosse)
From Harper's cook book encyclopædia, 1902
Serves 3
Serve with beef a la mode for a regular German dinner.
Presented as published in 1902. 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
405Calories
10 gProtein
93 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories405 kcal
Protein9.9 g
Carbohydrates93 g
Fiber9.9 g
Sugars4.3 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium26 mg
Potassium2032 mg
Calcium46 mg
Iron3 mg
Magnesium113 mg
Phosphorus259 mg
Zinc1.5 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C85 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.1 mg
Folate65 mcg
Choline63 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 476. The excerpt below is the record exactly as published.
Potato Balls ( Kartoffelklosse ). — Take one quart of potatoes, peel and grate them, then drain them through a coarse towel so they are free from any water. Next take four boiled potatoes the size of an egg and grate them to the raw ones, mix with salt and a little nutmeg
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