The recipe
Ingredients
Directions
Use a vegetable scoop to cut out balls from the raw, peeled potatoes.
Soak the potato balls in cold water.
About 10 minutes before serving, heat fat in a kettle.
Fry the potato balls in the hot fat until they are brown.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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