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Fricandelles, Fried
From Cassell's dictionary of cookery, 1892
Serves 2
They may also be baked with mashed potatoes instead of bread.
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
862Calories
53 gProtein
0 gCarbs
82 gFat
Full nutrition (34 nutrients)
Calories862 kcal
Protein53 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat82 g
Saturated Fat37 g
Monounsaturated Fat27 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol310 mg
Sodium190 mg
Potassium806 mg
Calcium49 mg
Iron5.4 mg
Magnesium49 mg
Phosphorus528 mg
Zinc13 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E1.5 mg
Vitamin K5.3 mcg
Vitamin B61.3 mg
Vitamin B126.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate24 mcg
Choline216 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 556. The excerpt below is the record exactly as published.
one pound of meat for two or three persons. Fricandelles, Fried.— IVIince first, and then pound together, beef and suet, in thepropoi- tion of a quarter of a pound of suet to one poimd of meat, lloast, or any cold beef may be used, but [ uncooked meat is best. Smooth to a paste with I an egg or two, and a little water. Add three ounces of fine bread-crumbs, a little shred I onion, salt, and pepper. Make into egg-shaped balls, and fry, in butter
Cook this with the app: pantry check, scaling, and the assistant.