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Albondigas, or Meat Dumplings
From The Times cook book, no. 2, 1905
Serves 3
Presented as published in 1905. 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
564Calories
17 gProtein
56 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein17 g
Carbohydrates56 g
Fiber4.7 g
Sugars8.5 g
Total Fat30 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.1 g
Omega-30.2 g
Cholesterol52 mg
Sodium606 mg
Potassium683 mg
Calcium37 mg
Iron2 mg
Magnesium57 mg
Phosphorus245 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C192 mg
Vitamin A79 mcg
Vitamin E1.2 mg
Vitamin K15 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate51 mcg
Choline57 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 11. The excerpt below is the record exactly as published.
BONDIGAS, OR MEAT DUMP- LINGS. Mrs. E. H. Eberhart, 244 N. Chicago street, Los Angeles. — Meat, raw or cooked, onions, chile, tomato, breakfast bacon, chopped very fine; season with salt and pepper; mix with corn meal
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