Balls (Beef)

Name: Balls (Beef)
Ingredients: Mix with one can of potted beef; a minced onion; one tablespoonful of boiled and chopped parsley; half a cupful of bread crumbs; season with salt; pepper; nutmeg; grated lemon peel; moisten with beaten egg

From The National home cook book, 1900

Presented as published in 1900. 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

346Calories

15 gProtein

54 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories346 kcal

Protein15 g

Carbohydrates54 g

Fiber5.1 g

Sugars9.9 g

Total Fat7.8 g

Saturated Fat2.3 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol186 mg

Sodium475 mg

Potassium418 mg

Calcium167 mg

Iron4.1 mg

Magnesium46 mg

Phosphorus234 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D1 mcg

Vitamin C17 mg

Vitamin A99 mcg

Vitamin E0.6 mg

Vitamin K77 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.8 mg

Folate117 mcg

Choline165 mg

Caffeine0 mg

Water179 g

As published

This recipe was extracted from The National home cook book (1900), page 45. The excerpt below is the record exactly as published.

BALLS (Beef)—Mix with one can of potted beef ‘a minced * onion, one tablespoonful of boiled and chopped parsley and hal -a cupful of bread crumbs; season with salt, pepper, nutme »and grated lemon peel; moisten with beaten egg

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