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Potatoes in Balls
From Vegetarian cookery, 1891
Serves 1
Potatoes, when prepared as above, may be pressed into a basin, turned out, and browned before the fire.
Presented as published in 1891. 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
349Calories
9 gProtein
79 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories349 kcal
Protein9.3 g
Carbohydrates79 g
Fiber9.5 g
Sugars3.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium27 mg
Potassium1928 mg
Calcium54 mg
Iron3.7 mg
Magnesium104 mg
Phosphorus259 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline55 mg
Caffeine0 mg
Water359 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 61. The excerpt below is the record exactly as published.
ach pound of potatoes, and quarter of a pint of water ; cover the pan, and let them stew moderately about thirty or thirty -five minutes. 106 VEGETARIAN COOKERY. No. 165. — Boasted Potatoes. Pare the potatoes ; melt a little hutter in a dish in the oven ; put in the potatoes ; sprinkle them with a little salt ; dredge a little flour over them ; put them in a quick oven, and turn them frequently till they are done. No. 166. — Potatoes in Balls. Boil, and dry the potatoes in the usual way, and mash them quite fine, adding a little cream, pepper, and salt, and a small piece of butter
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Cook this with the app: pantry check, scaling, and the assistant.