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Force-meat Balls for Soup

Name: Force-meat Balls for Soup
Yield: 2 servings
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

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

Method

Nutrition per serving

537Calories

55 gProtein

26 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories537 kcal

Protein55 g

Carbohydrates26 g

Fiber1.2 g

Sugars2.4 g

Total Fat22 g

Saturated Fat6.4 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol539 mg

Sodium422 mg

Potassium596 mg

Calcium134 mg

Iron4.1 mg

Magnesium54 mg

Phosphorus529 mg

Zinc7.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2.5 mcg

Vitamin C0 mg

Vitamin A183 mcg

Vitamin E1.7 mg

Vitamin K8.6 mcg

Vitamin B60.5 mg

Vitamin B123.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)13 mg

Folate116 mcg

Choline483 mg

Caffeine0 mg

Water170 g

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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