dairy-freenut-freesoy-freefish-freeshellfish-free
Boullets (Creole Dish)
From Atlanta women's club cook book, 1921
Serves 2
Recipe by Mrs. G. L. Pratt.
Presented as published in 1921. 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
755Calories
52 gProtein
46 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories755 kcal
Protein52 g
Carbohydrates46 g
Fiber3.8 g
Sugars6.5 g
Total Fat39 g
Saturated Fat15 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.5 g
Cholesterol205 mg
Sodium586 mg
Potassium941 mg
Calcium153 mg
Iron4.8 mg
Magnesium86 mg
Phosphorus572 mg
Zinc7.9 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C8.2 mg
Vitamin A8.4 mcg
Vitamin E0.8 mg
Vitamin K37 mcg
Vitamin B61.1 mg
Vitamin B123.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)21 mg
Folate105 mcg
Choline23 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 82. The excerpt below is the record exactly as published.
OULLETS. (CREOLE DISH) 1 lb. round steak or veal. 1 large onion. 3 tbls. lard. 1 egg. 1 cup bread crumbs. Salt and pepper. 1 tbls. water. 2 sprigs parsley, Tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.