Potato Marbles or Boulettes

Name: Potato Marbles or Boulettes
Yield: 3 servings
Ingredients: eight fairly-sized Potatoes; the yolks of three eggs; a dessertspoonful of minced parsley; marjoram; enough cream or milk; salt; pepper; a dust of nutmeg; the whites of two of the eggs

From Mrs. Roundell's Practical cookery book, 1898

Serves 3

Ensure the mixture is stiff enough to hold shape.

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

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 214. The excerpt below is the record exactly as published.

Potato Marbles or Boulettes. — Mash eight fairly-sized Potatoes, pass through the sieve, work in the yolks of three eggs. Season with a dessertspoonful of minced parsley mixed with marjoram ; moisten with enough cream or milk to bring the mixture to the consistency of thick paste. Add salt, pepper, and (if liked) a dust of nutmeg. Lastly, add the whites of two of the eggs

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