Potato Balls (Recipe from 1903)

Potato Balls (Recipe from 1903) >>>

Auckland Star, Volume XXXIV, Issue 66, 18 March 1903, Page 2 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Potato Balls recipe converted to metric units:

Ingredients:

• 680 grams of boiled potatoes (1.5 pounds)

• 142 ml milk (1 gill)

• 28 grams butter (1 ounce)

• 2.5 ml salt (half a teaspoon)

• A pinch of pepper

• A pinch of powdered mace

• 2 egg yolks

• 1 egg white

• Flour for coating

• Oil for deep frying

• Parsley for garnish

Method:

1. Press the boiled potatoes through a sieve.

2. In a saucepan, heat the milk, butter, salt, pepper, and mace. Stir until blended.

3. Add the sieved potatoes and stir until the paste is smooth.

4. Remove from the heat, add the egg yolks and one egg white, and mix well.

5. Turn the mixture onto a floured board and let it cool slightly.

6. Form into small balls.

7. Roll the balls in the remaining beaten egg white, then coat in flour.

8. Deep fry until golden.

9. Drain on paper, garnish with parsley, and serve.

These are good served with hot or cold meat.