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Meat Balls

Name: Meat Balls
Yield: 1 servings
Ingredients: Take sufficient cold meat for a meal; soak about ½ as much bread in cold milk; allow one egg to every three persons; a lump of butter as large as a walnut

From The Cook County cook book, 1912

Serves 1

This recipe is attributed to Mrs. C. Baker.

Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 249. The excerpt below is the record exactly as published.

MEAT BALLS. — Take sufficient cold meat for a meal; bone and chop it fine, season with salt and pepper, also allspice and nutmeg if liked; soak about Y^ as much bread in cold milk, press out and mix with the meat; allow one tgg to every three persons and a lump of butter as large as a walnut

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