gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beef Balls
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
347Calories
60 gProtein
0 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein60 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat10 g
Saturated Fat5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol200 mg
Sodium145 mg
Potassium801 mg
Calcium11 mg
Iron6.5 mg
Magnesium52 mg
Phosphorus472 mg
Zinc15 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.9 mg
Vitamin B125.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)14 mg
Folate16 mcg
Choline195 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 140. The excerpt below is the record exactly as published.
Beef Balls Scrape % pound of lean meat until only the fiber is left. Mix the pulp with a little cream, season with salt and pepper and shape in tiny balls. Place a little butter
Cook this with the app: pantry check, scaling, and the assistant.