dairy-freenut-freesoy-freefish-freeshellfish-free
Forcement Balls
From The national course in home economics, 1917
Serves 4
These balls are fine to stuff fowls with.
Presented as published in 1917. 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
340Calories
5 gProtein
12 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories340 kcal
Protein5.2 g
Carbohydrates12 g
Fiber5.7 g
Sugars1.4 g
Total Fat32 g
Saturated Fat17 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol112 mg
Sodium2470 mg
Potassium219 mg
Calcium97 mg
Iron1.9 mg
Magnesium32 mg
Phosphorus84 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C41 mg
Vitamin A69 mcg
Vitamin E0.9 mg
Vitamin K114 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline79 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 75. The excerpt below is the record exactly as published.
FORCEMENT BALLS. These may be made by chopping one-quarter of a pound of beef suet, together with a little lemon peel, and some parsley. Mix with a bowl of bread-crumbs, flavored with pepper, salt and nutmeg. The yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.