nut-free
Force-meat Balls for Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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
- one cupful of cooked veal or fowl meat
- a handful of fine bread-crumbs
- the yolks of four hard-boiled eggs
- a tablespoonful of milk
- a half teaspoonful of flour
- two beaten eggs
Method
Mix minced meat with bread-crumbs, egg yolks, milk, seasonings, and flour.
Form into balls and drop into soup twenty minutes before serving.
Nutrition per serving
537Calories
55 gProtein
26 gCarbs
22 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 4. The excerpt below is the record exactly as published.
orce^rieat Balls for Soup. — The force- meat balls, mentioned in the preceding re- cipe, may ]:)e thus made. Take one cupful of cooked veal or fowl meat, minced ; mix with this a handful of fine bread-crumbs, and the yolks of four hard-boiled eggs THE MODEL COOK BOOK rubbed smooth together with a tablespoon- tul of milk ; season with pepper and salt ; add a half teaspoonful of flour, and finish with two beaten eggs
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