vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free

Force Meat Balls

Name: Force Meat Balls
Yield: 4 servings
Ingredients: one onion; a few bread or cracker crumbs; pepper; salt; cloves; mace; marjoram; one egg

From Twentieth century home cook book, 1905

Serves 4

Presented as published in 1905. 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

33Calories

2 gProtein

4 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories33 kcal

Protein2 g

Carbohydrates3.6 g

Fiber0.6 g

Sugars1.6 g

Total Fat1.2 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol47 mg

Sodium19 mg

Potassium72 mg

Calcium16 mg

Iron0.3 mg

Magnesium5.3 mg

Phosphorus36 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C2.8 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate13 mcg

Choline39 mg

Caffeine0 mg

Water43 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 38. The excerpt below is the record exactly as published.

FORCE MEAT BALLS. Mince cooked meat or fowl very fine, one onion, a few bread or cracker crumbs, pepper, salt, cloves, mace and marjoram. Bind together with one egg

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