vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Italian Balls

Name: Italian Balls
Yield: 1 servings
Ingredients: tablespoon butter; eight of water; pinch each salt; pinch each pepper; ten tablespoons flour; three of grated Parmesan cheese; three well-beaten eggs

From The new practical housekeeping, 1890

Serves 1

Presented as published in 1890. 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

572Calories

32 gProtein

64 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories572 kcal

Protein32 g

Carbohydrates64 g

Fiber0 g

Sugars0.6 g

Total Fat31 g

Saturated Fat7.3 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol604 mg

Sodium518 mg

Potassium349 mg

Calcium257 mg

Iron7.1 mg

Magnesium47 mg

Phosphorus491 mg

Zinc3.2 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A278 mcg

Vitamin E1.7 mg

Vitamin K0.7 mcg

Vitamin B60.3 mg

Vitamin B121.6 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.1 mg

Niacin (B3)5.4 mg

Folate197 mcg

Choline443 mg

Caffeine0 mg

Water355 g

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 115. The excerpt below is the record exactly as published.

Italian JBalls. — Boil together tablespoon butter ai^ eight of water, add pinch each salt and pepper, ten tablespoons flour and tlnree of grated Parmesan cheese, stirring all the time, and boil a a minute or two. Take off and stir in thoroughly three well-beaten e^gs

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