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Beef Frieadelles
From Cassell's dictionary of cookery, 1892
Serves 3
Time is about one hour. Sufficient for five or six persons.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 217. The excerpt below is the record exactly as published.
Beef Frieadelles are best when made with beef, mutton, and pork in equal quantities, and cut A'ery fine, but either will do separately. If beef, take one pound and a half of nice lean meat, a quarter of a pound of butter, four eggs, six ounces of fine bread-crumbs, a cup of cold water, and salt and pepper to taste
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