Cecils from Cold Beef

Name: Cecils from Cold Beef
Ingredients: two cupfuls of chopped beef; a teaspoonful of onion juice; two tablespoonfuls of fine dry bread-crumbs; the yolks of two eggs; one-fourth of a small nutmeg; a little salt; a generous seasoning of paprika

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Make balls the size of an English walnut.

Presented as published in 1904. 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

1139Calories

86 gProtein

37 gCarbs

71 gFat

Full nutrition (33 nutrients)

Calories1139 kcal

Protein86 g

Carbohydrates37 g

Fiber5 g

Sugars22 g

Total Fat71 g

Saturated Fat26 g

Monounsaturated Fat27 g

Polyunsaturated Fat2.7 g

Cholesterol114 mg

Sodium4310 mg

Potassium1446 mg

Calcium73 mg

Iron13 mg

Magnesium127 mg

Phosphorus987 mg

Zinc19 mg

Copper0.6 mg

Manganese0.4 mg

Vitamin D0.7 mcg

Vitamin C0.4 mg

Vitamin A0 mcg

Vitamin E3.1 mg

Vitamin K6.4 mcg

Vitamin B60.4 mg

Vitamin B122.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5 mg

Folate332 mcg

Choline260 mg

Caffeine0 mg

Water79 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 44. The excerpt below is the record exactly as published.

teaspoon- ful of onion juice, two tablespoonfuls of i6o fine dry bread-crumbs, and the yolks of two eggs, and mix thoroughly. Add one-fourth of a small nutmeg, grated fine, a little salt, and a generous season- ing of paprik

Cook this with the app: pantry check, scaling, and the assistant.