Meat Balls
From The handy dictionary of cookery, 1890
Serve arranged with radishes and lettuce leaves.
Presented as published in 1890. 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
470Calories
23 gProtein
55 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories470 kcal
Protein23 g
Carbohydrates55 g
Fiber0.5 g
Sugars1.6 g
Total Fat17 g
Saturated Fat3.4 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.6 g
Cholesterol373 mg
Sodium177 mg
Potassium249 mg
Calcium80 mg
Iron5.3 mg
Magnesium32 mg
Phosphorus253 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D2.2 mcg
Vitamin C5.9 mg
Vitamin A168 mcg
Vitamin E2 mg
Vitamin K73 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.8 mg
Folate158 mcg
Choline296 mg
Caffeine0 mg
Water94 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 70. The excerpt below is the record exactly as published.
the yolks of two hard-boiled eggs, a tablespoonful of finely chopped parsley, a very little salt and pepper, a good tablespoonful of bread crumbs, and the yolk of one raw egg. Mix all well together. Form into balls with a little flour on the hand
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