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Ham Balls

A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).

A historical recipe

The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. One cupful of cooked ham, finely chopped, one cupful of bread crumbs, two cupfuls of cooked potatoes, mashed fine, a heaping tablespoonful of butter, two eggs, and a dash of cayenne.
  2. Melt the butter and beat all together until very light.
  3. Shape into small flat cakes, dip in egg and crumbs, and fry brown.
  4. May be prepared beforehand.