Meat Balls
From Principles of food preparation, 1914
Compare the meat balls as to size, weight, appearance, consistency, and flavor.
Presented as published in 1914. 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
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 4. The excerpt below is the record exactly as published.
Meat Balls Take an ounce and a half of finely chopped lean meat, season it lightly with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.