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Westphalia Balls
From Miss Cameron's cookery book, 1898
Serves 1
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
Nutrition per serving
346Calories
25 gProtein
40 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories346 kcal
Protein25 g
Carbohydrates40 g
Fiber7.5 g
Sugars0.2 g
Total Fat9.7 g
Saturated Fat3.2 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol219 mg
Sodium1187 mg
Potassium1211 mg
Calcium135 mg
Iron15 mg
Magnesium86 mg
Phosphorus372 mg
Zinc3.1 mg
Copper2.1 mg
Manganese3.1 mg
Vitamin D1.5 mcg
Vitamin C12 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.8 mg
Vitamin B120.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate48 mcg
Choline196 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 46. The excerpt below is the record exactly as published.
Westphalia Balls. Half lb. cold boiled potatoes, 2 oz. cooked ham. grated, teaspoonful chopped parsley, 1 yolk of egg, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.