Egyptian Meat Balls

Name: Egyptian Meat Balls
Ingredients: Chop I pound of raw beef; season with salt; pepper; i teaspoonful of curry-powder; % stalks of chopped celery; I small onion; some chopped parsley; Mix with 3 beaten eggs; j4 cup of bread-crumbs

From 365 foreign dishes, 1908

Presented as published in 1908. 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

1251Calories

120 gProtein

107 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories1251 kcal

Protein120 g

Carbohydrates107 g

Fiber8.3 g

Sugars11 g

Total Fat38 g

Saturated Fat13 g

Monounsaturated Fat16 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol358 mg

Sodium1044 mg

Potassium1918 mg

Calcium325 mg

Iron15 mg

Magnesium158 mg

Phosphorus1134 mg

Zinc23 mg

Copper0.7 mg

Manganese1.5 mg

Vitamin D1.1 mcg

Vitamin C11 mg

Vitamin A99 mcg

Vitamin E2.1 mg

Vitamin K12 mcg

Vitamin B63 mg

Vitamin B128.2 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.7 mg

Niacin (B3)38 mg

Folate257 mcg

Choline476 mg

Caffeine0 mg

Water530 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 1. The excerpt below is the record exactly as published.

Egyptian Meat Balls. Chop I pound of raw beef; season with salt, pepper and i teaspoonful of curry- powder ; add % stalks of chopped celery, I small onion and some chopped parsley. Mix with 3 beaten eggs and j4 cup of bread- crumbs

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