Liver Balls

Name: Liver Balls
Ingredients: ¼ lb. liver; Breadcrumbs; 1 whole egg; Pepper and salt; 1 tenspoonful chopped parsley

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

222Calories

30 gProtein

4 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories222 kcal

Protein30 g

Carbohydrates4.4 g

Fiber0 g

Sugars0.2 g

Total Fat9.3 g

Saturated Fat2.9 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol474 mg

Sodium131 mg

Potassium440 mg

Calcium33 mg

Iron10 mg

Magnesium28 mg

Phosphorus510 mg

Zinc4 mg

Copper6 mg

Manganese0.4 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A32172 mcg

Vitamin E2.6 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B1296 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2.9 mg

Niacin (B3)18 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water118 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 8. The excerpt below is the record exactly as published.

LIVER BALLS. ^ lb. liver. Breadcrumbs. 1 whole egg. Pepper and salt. 1 tenspoonful chopped parsley

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