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Another Recipe (Suet Balls)
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. 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
510Calories
7 gProtein
44 gCarbs
34 gFat
Full nutrition (32 nutrients)
Calories510 kcal
Protein6.7 g
Carbohydrates44 g
Fiber0 g
Sugars0 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Cholesterol24 mg
Sodium3.6 mg
Potassium83 mg
Calcium11 mg
Iron3.2 mg
Magnesium15 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate91 mcg
Choline2 mg
Caffeine0 mg
Water7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 256. The excerpt below is the record exactly as published.
pepper to taste, and half a lemon cut in slices. Serve with flour dumplings and boiled rice. 640 THIBET Suet Dumplings for Soup. Skin and finely chop a quarter of a pound of beef suet, dredge it well with flour, add half teaspoonful of salt, one saltspoonful of pepper, and one and a half pints of corn-meal, and mix all well ; then add sufficient milk to form a stiff dough, knead well, and divide into equal portions. Form these into balls not larger than a Tangerine orange, beat them with a rolling-pin to make them light, and then tie them up loosely in small cloths dipped into boiling water ; keep boiling incessantly for two hours, take them out, and dip for an instant in cold water before untying the cloths. Serve them hot in the soup. Another Recipe. Mince rather finely ten ounces of good beef suet, which rub into one pound of flour. Season with pepper and salt to taste. Make a nice dough with a little water
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