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Italian Polpetti
From Cassell's dictionary of cookery, 1892
Serves 1
Time: ten minutes to fry.
Presented as published in 1892. 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
374Calories
23 gProtein
19 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein23 g
Carbohydrates19 g
Fiber2.5 g
Sugars7.5 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol78 mg
Sodium1053 mg
Potassium639 mg
Calcium539 mg
Iron2.2 mg
Magnesium49 mg
Phosphorus446 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A174 mcg
Vitamin E3.5 mg
Vitamin K19 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.5 mg
Folate23 mcg
Choline27 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 755. The excerpt below is the record exactly as published.
Italian Polpetti.— Grate two ounces of Parmesan cheese, and mince finely half a pound of any cooked moat without fat ; put these ingre- dients, together with a slice of ham or tongue, into a stewpan ; add a quarter of a pint of Italian sauce and two small tea-spoonfuls of piquant sauc
Cook this with the app: pantry check, scaling, and the assistant.