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Meat and Nut Balls

Name: Meat and Nut Balls
Yield: 4 servings
Ingredients: thirty to every pint of chopped meat; pint of chopped meat; an egg or two for binding; season with pepper and salt

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 4

Presented as published in 1902. 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

773Calories

42 gProtein

136 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories773 kcal

Protein42 g

Carbohydrates136 g

Fiber0 g

Sugars0 g

Total Fat6.2 g

Saturated Fat1.4 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol139 mg

Sodium389 mg

Potassium2278 mg

Calcium150 mg

Iron4.1 mg

Magnesium141 mg

Phosphorus800 mg

Zinc5.6 mg

Copper1.8 mg

Manganese0.6 mg

Vitamin D0.3 mcg

Vitamin C58 mg

Vitamin A125 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B61.4 mg

Vitamin B1211 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.4 mg

Niacin (B3)25 mg

Folate257 mcg

Choline37 mg

Caffeine0 mg

Water126 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 89. The excerpt below is the record exactly as published.

Meat and Nut Balla Blanch the nuts and allow thirty to every pint of chopped meat. The nuts should also be chopped. Either veal or lamb may be used. Mix the nuts and meat, season with pepper and salt, and use an egg or two for binding

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