Forcemeat Balls
From High-class cookery recipes, 1897
Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 35. The excerpt below is the record exactly as published.
forcemeat balls if liked. Forcemeat Balls. Ingredients, Two ounces of Beef Suet. Three ounces of Bread-crumbs. One teaspoonful of chopped Parsley. Quarter teaspoonful of chopped Thyme and Marjoram. ENTREES. 105 Half teaspoonful of grated Lemon-rind and Nutmeg. One Egg. Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.