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Forcemeat Balls
From Cassell's dictionary of cookery, 1892
Serves 4
This recipe will do for fowls.
Presented as published in 1892. 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
326Calories
4 gProtein
0 gCarbs
34 gFat
Full nutrition (32 nutrients)
Calories326 kcal
Protein4.5 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat34 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.9 g
Cholesterol19 mg
Sodium2 mg
Potassium4.5 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus4.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.8 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0.3 mcg
Choline1.6 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 528. The excerpt below is the record exactly as published.
Forcemeat Balls. — Chop a quarter of a pound of beef suet, a little lemon-peel, and jjaisley. Mix with a basin of bread-crumbs, and flavoirr with pepper, salt, and nutmeg. Moisten with the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.