Forcemeat Balls for Soup

Ingredients

• Eight oz. bread-crumbs
• sweet herbs to taste
• salt to taste
• pepper to taste
• 5 eggs

Method

1. 1

   Grate the bread-crumbs finely and pound the herbs to a powder.

2. 2

   Sprinkle with pepper and salt.

3. 3

   Boil 2 eggs hard and mince finely.

4. 4

   Mix all together and bind with the remaining eggs.

5. 5

   Form into little balls and drop into the soup about 5 or 6 minutes before serving.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 66. The excerpt below is the record exactly as published.

Forcemeat (Balls for Soup)— Eight oz. bread-crumbs, sweet herbs, salt and pepper to taste, 5 eggs. Have the bread-crumbs finely grated, and the herbs pounded to a powder; sprinkle with pepper and salt; boil 2 eggs hard and mince finely. Mix all together and bind the whole with the re- maining eggs. Form into little balls, and drop into the soup about 5 or 6 minutes before serving. Oyster Forcemeat (for Roast or Boiled Tur- key)— Two teacupfuls bread-crumbs, 3^ oz. minced suet, 1 tablespoonful savory herbs a sprinkle of nutmeg, salt and pepper to taste, 2 eggs, 1^4, doz. oysters. Have the bread-crumbs and suet finely mificed, add the herbs chopped as finely as possible; mix 140 Forcemeats. 141 well. Having opened the oysters, beard and chop them (not very small) and add to the other ingredients; beat up the eggs, and with the hand work all together thoroughly; it is then ready for use. Sage and Onion Stuffing (for Pork, Ducks, Geese) — Two teacups bread-crumbs, 4 large onions, 12 sage leaves, butter the size of an &gg, pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.