Potato Balls with Cream Sauce
From Miss Parloa's kitchen companion, 1887
Serves 6
Add lemon juice and parsley for variation.
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
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 Cream Sauce. Pare a number of large round potatoes, and cut balls from them with a vegetable-scoop. A dozen potatoes will give about sixty balls, if the largest scoop be used. Cover the balls with boiling water, and cook them twelve minutes ; then pour off the water, and add to the balls a pint of boiling milk. Into this stir two table-spoonfuls of butter mixed with one of flour, and also a seasoning of salt and pepper. Boil up once, and serve. A teaspoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.