Flour Ball
From Canadian cook book, 1924
Presented as published in 1924. 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
1377Calories
41 gProtein
291 gCarbs
6 gFat
Full nutrition (19 nutrients)
Calories1377 kcal
Protein41 g
Carbohydrates291 g
Total Fat5.6 g
Sodium7.5 mg
Potassium512 mg
Calcium71 mg
Iron21 mg
Magnesium100 mg
Phosphorus406 mg
Zinc2.7 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin B60.2 mg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)25 mg
Folate602 mcg
Water37 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 94. The excerpt below is the record exactly as published.
FLOUR BALL. 1. Scald a square of heavy white cotton; tie in it 3 c. or more flour
Cook this with the app: pantry check, scaling, and the assistant.