Potato Balls (No. 1)
From The Apsley cookery book, 1905
Mix parsley in before the egg if desired.
Presented as published in 1905. 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
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 45. The excerpt below is the record exactly as published.
T wo pounds of Potatoes. | Whites of three Eggs. Chopped Parsley (if liked). The potatoes must be well cooked, though they do as well cold as hot for this ; mash them well, and mix them with the well-beaten whites of eggs ; form with a VEGETABLES 91 spoon into balls or rolls, dip in egg and bread-crumbs, and fry in boiling Albene ; drain well, and serve. Mix the chopped parsley in before the egg, if liked. 174. Potato Balls (No. 2)
Cook this with the app: pantry check, scaling, and the assistant.