vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free

Fried Meat Balls

Name: Fried Meat Balls
Yield: 1 servings
Ingredients: 1 cup of cold chopped meat; 2 cup of grated bread crumbs; % teaspoon of salt; pepper; the yolk of 1 egg; enough warm water to make the mixture stick together

From The Cook County cook book, 1912

Serves 1

Oysters can be drained and dipped in batter and fried.

Presented as published in 1912. 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

1005Calories

35 gProtein

173 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories1005 kcal

Protein35 g

Carbohydrates173 g

Fiber11 g

Sugars15 g

Total Fat18 g

Saturated Fat2.9 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat4.9 g

Cholesterol0 mg

Sodium2923 mg

Potassium471 mg

Calcium440 mg

Iron12 mg

Magnesium103 mg

Phosphorus396 mg

Zinc3.5 mg

Copper0.6 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.2 mg

Vitamin K16 mcg

Vitamin B60.3 mg

Vitamin B120.8 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1 mg

Niacin (B3)16 mg

Folate257 mcg

Choline35 mg

Caffeine0 mg

Water24 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 252. The excerpt below is the record exactly as published.

1 cup of cold chopped meat, >2 cup of grated bread crum^bs or cooked rice, % teaspoon of salt and pepper, add the yolk of 1 egg, beaten, and enough warm water to make the 'mixture stick togethe

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