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Fricatelli

Name: Fricatelli
Yield: 1 servings
Ingredients: a little salt; plenty of pepper; two small onions; half as much bread as there is meat; two eggs

From Temperance cook book, 1887

Serves 1

Nice for breakfast; serve with sliced lemon for supper.

Presented as published in 1887. 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

344Calories

19 gProtein

44 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories344 kcal

Protein19 g

Carbohydrates44 g

Fiber5.8 g

Sugars15 g

Total Fat11 g

Saturated Fat3.5 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol372 mg

Sodium297 mg

Potassium611 mg

Calcium188 mg

Iron3.4 mg

Magnesium50 mg

Phosphorus319 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D2 mcg

Vitamin C22 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K1.5 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.9 mg

Folate104 mcg

Choline312 mg

Caffeine0 mg

Water354 g

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 26. The excerpt below is the record exactly as published.

FRICATELLI. Chop raw fresh pork very fine, add a little salt, plenty of pep- per, and two small onions, chopped fine, half as much bread as there is meat, soaked until soft, two eggs

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