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Fricandilles
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
320Calories
16 gProtein
23 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories320 kcal
Protein16 g
Carbohydrates23 g
Fiber0.8 g
Sugars1.5 g
Total Fat18 g
Saturated Fat5.3 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol374 mg
Sodium432 mg
Potassium199 mg
Calcium174 mg
Iron3.2 mg
Magnesium21 mg
Phosphorus280 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate78 mcg
Choline294 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 145. The excerpt below is the record exactly as published.
Fricandilles Take cold beef, veal or any other meat — the more variety the better — hash it fine, and mix it with two eggs, a little grated onion, melted butter, two pulverized soda biscuits, pepper, salt
Cook this with the app: pantry check, scaling, and the assistant.