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Beef Balls
From The Cook County cook book, 1912
Serves 4
Veal, pork, mutton, lamb or any other fresh meat may be used instead of beef.
Presented as published in 1912. 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
781Calories
29 gProtein
24 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories781 kcal
Protein29 g
Carbohydrates24 g
Fiber0 g
Sugars0 g
Total Fat63 g
Saturated Fat33 g
Monounsaturated Fat22 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol111 mg
Sodium67 mg
Potassium401 mg
Calcium28 mg
Iron4 mg
Magnesium33 mg
Phosphorus262 mg
Zinc5.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E1.2 mg
Vitamin K3.6 mcg
Vitamin B60.7 mg
Vitamin B122.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.4 mg
Folate61 mcg
Choline87 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 215. The excerpt below is the record exactly as published.
BEEF BALLS. — Chop as mudh raw (beef as is needed, with some suet; season with salt and pepper; mix in enough flour to mould into balls
Cook this with the app: pantry check, scaling, and the assistant.