Frikandelle
From Delicate dishes, 1896
Make brown gravy to serve with it.
Presented as published in 1896. 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
2756Calories
170 gProtein
170 gCarbs
154 gFat
Full nutrition (34 nutrients)
Calories2756 kcal
Protein170 g
Carbohydrates170 g
Fiber12 g
Sugars20 g
Total Fat154 g
Saturated Fat77 g
Monounsaturated Fat50 g
Polyunsaturated Fat12 g
Omega-30.4 g
Cholesterol715 mg
Sodium2057 mg
Potassium2925 mg
Calcium558 mg
Iron19 mg
Magnesium262 mg
Phosphorus1818 mg
Zinc27 mg
Copper1.2 mg
Manganese2.3 mg
Vitamin D1.4 mcg
Vitamin C11 mg
Vitamin A743 mcg
Vitamin E4.1 mg
Vitamin K26 mcg
Vitamin B64 mg
Vitamin B1211 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)2.6 mg
Niacin (B3)56 mg
Folate306 mcg
Choline315 mg
Caffeine0 mg
Water646 g
As published
This recipe was extracted from Delicate dishes (1896), page 20. The excerpt below is the record exactly as published.
FRICANDELLE. Chop fine 5^ pound each of veal, fresh pork and beef, add 3 eggs well beaten, 2 cups of moist bread crumbs, a small minced onion, % cup of melted butter
Cook this with the app: pantry check, scaling, and the assistant.