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Meat Balls for Vegetable Soup
From The Cook County cook book, 1912
Serves 1
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
Nutrition per serving
913Calories
54 gProtein
5 gCarbs
74 gFat
Full nutrition (32 nutrients)
Calories913 kcal
Protein54 g
Carbohydrates4.6 g
Fiber0 g
Sugars0 g
Total Fat74 g
Saturated Fat35 g
Monounsaturated Fat20 g
Polyunsaturated Fat1 g
Cholesterol293 mg
Sodium157 mg
Potassium887 mg
Calcium119 mg
Iron4.1 mg
Magnesium59 mg
Phosphorus538 mg
Zinc9.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.8 mg
Vitamin K6.1 mcg
Vitamin B61.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)15 mg
Folate26 mcg
Choline204 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 100. The excerpt below is the record exactly as published.
MEAT BALLS FOR VEGETABLE SOUP.— Chop fine 1 cup pounded round steak, add the yolk of 1 egg, V?. cup cream, salt, pepper, and nutmeg for flavoring
Cook this with the app: pantry check, scaling, and the assistant.