Force Meat Balls for Soup

Name: Force Meat Balls for Soup
Yield: 1 servings
Ingredients: one cupful of cooked meat; one salt-spoonful of salt; one salt-spoonful of thyme; a little cayenne; one teaspoonful of chopped parsley; one teaspoonful of lemon juice; a few drops of onion juice; the yolk of one egg; roll in flour

From How we cook in Tennessee .., 1906

Serves 1

Best browned in an omelet pan.

Presented as published in 1906. 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

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 7. The excerpt below is the record exactly as published.

Force Meat Balls for Soup. — Put one cupful of cooked meat through a food or meat cutter, fine plate, add to it one salt- spoonful each of salt and thyme, a little cayenne, one teaspoon- ful of chopped parsley, one teaspoonful of lemon juice and a few drops of onion juice. Add enough of the yolk of one egg to moisten, shape into little balls the size of a nutmeg, roll in flour

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