Italiandinner

Meat Balls

Name: Meat Balls
Yield: 1 servings
Cuisine: Italian
Ingredients: Chop cold veal, beef or mutton very fine, to two cups of meat; add one cup of finely-grated and sifted bread crumbs; the yolks of two eggs beaten light; two tablespoons of soft butter; a teaspoonful of salt; half an one of black pepper; a teaspoonful of powdered sweet marjoram; a tablespoonful of chopped parsley

From The economical cook book, 1905

Serves 1

Serve on a shallow dish.

Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 53. The excerpt below is the record exactly as published.

Meat Balls. Chop cold veal, beef or mutton very fine, removing all the skin and gristle ; to two cups of meat add one cup of finely- grated and sifted bread crumbs, the yolks of two eggs beaten light, two tablespoonsfal of soft butter, a teaspoonful of salt, half an one of black pepper, a teaspoonftil of powdered sweet marjoram, a tablespoonfol of chopped parsley

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