Meat Balls and Celery Root

Name: Meat Balls and Celery Root
Ingredients: a pound of round steak; a small onion; a green pepper; half a cup of stale bread; three celery roots

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

931Calories

96 gProtein

14 gCarbs

52 gFat

Full nutrition (33 nutrients)

Calories931 kcal

Protein96 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat52 g

Saturated Fat21 g

Monounsaturated Fat23 g

Polyunsaturated Fat2 g

Cholesterol331 mg

Sodium260 mg

Potassium1702 mg

Calcium125 mg

Iron8.2 mg

Magnesium115 mg

Phosphorus946 mg

Zinc18 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E1.6 mg

Vitamin K7 mcg

Vitamin B63 mg

Vitamin B126.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)28 mg

Folate78 mcg

Choline401 mg

Caffeine0 mg

Water437 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 46. The excerpt below is the record exactly as published.

MEAT BALLS AND CELERY ROOT- BELGIAN Pass through a chopper twice a pound of round steak, a small onion, a green pepper, without seed, and half a cup of stale bread. Season with salt and pepper; bind with an ENTREES AND LUNCH DISHES egg, roll into balls the size of a plum and dust with flour. Peel three celery roots

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