vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
POTATO BOULETTES
From Modern cookery, in all its branches, 1884
Serves 1
Ensure the mixture is smooth before frying.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 288. The excerpt below is the record exactly as published.
POTATO BOULETTES. (ENTREMETS.) 0 Good .) Boil some good potatoes as dry as possible, or let them De pre- pared by Captain Kater’s receipt; mash a pound of them very smoothly, and mix with them while they are still warm, two ounces of fresh butter, a teaspoonful of salt, a little nutmeg, the beaten and strained yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.