dairy-freenut-freesoy-freefish-freeshellfish-free
Forcemeat Balls for Soup
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
152Calories
3 gProtein
16 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories152 kcal
Protein3.2 g
Carbohydrates16 g
Fiber0.9 g
Sugars1.1 g
Total Fat8.2 g
Saturated Fat4.1 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.7 g
Cholesterol11 mg
Sodium152 mg
Potassium43 mg
Calcium38 mg
Iron1.1 mg
Magnesium8.5 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A7.9 mcg
Vitamin E0.2 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate28 mcg
Choline13 mg
Caffeine0 mg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 14. The excerpt below is the record exactly as published.
Forcemeat Balls for Soup. 1 oz. finely minced Suet, 2 oz. Bread Crumbs, a little Lemon grated, do. Nut- meg, Salt and Pepper, a little Parsley, do. Thyme, and as much beaten Egg as is necessary to moisten
Cook this with the app: pantry check, scaling, and the assistant.