pescatariannut-freesoy-free
Force Meat Balls for Turtle Soup
From Original White House Cookbook, 1887
Serves 1
These meatballs enhance the turtle soup.
Presented as published in 1887. 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
386Calories
35 gProtein
27 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories386 kcal
Protein35 g
Carbohydrates27 g
Fiber1.2 g
Sugars4.1 g
Total Fat25 g
Saturated Fat4.2 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.1 g
Cholesterol474 mg
Sodium376 mg
Potassium390 mg
Calcium203 mg
Iron4 mg
Magnesium37 mg
Phosphorus387 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A207 mcg
Vitamin E1.6 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.5 mg
Folate110 mcg
Choline394 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 19. The excerpt below is the record exactly as published.
Six tablespoonfuls of turtle meat chopped very fine. Rub to a paste, with the yolk of two hard-boiled eggs, a tablespoonful of butter, and, if convenient, a little oyster liquor. 40 SOUFS. Season with cayenne, mace, half a teaspoonful of white sugar and a pinch of salt. Bind all with a well-beaten egg; shape into small balls; dip in egg, then powdered cracker
Cook this with the app: pantry check, scaling, and the assistant.