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Meat Balls, Minced, Fried

Name: Meat Balls, Minced, Fried
Yield: 1 servings
Ingredients: some roast mutton; some chestnuts; neck of veal boiled in water with salt and vinegar; the yolks of three eggs; salt; pepper

From Cassell's dictionary of cookery, 1892

Serves 1

Presented as published in 1892. 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

215Calories

19 gProtein

1 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories215 kcal

Protein19 g

Carbohydrates1.1 g

Fiber0 g

Sugars0.6 g

Total Fat14 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium213 mg

Potassium207 mg

Calcium84 mg

Iron2.6 mg

Magnesium18 mg

Phosphorus297 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water114 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 908. The excerpt below is the record exactly as published.

Meat Balls, Minced, Pried.— Take some roast mutton, some chestnuts, and neck of veal boiled in water with salt and vinegar. Cut them up separately into small pieces, mix them with seasoning herbs, also cut as fine as pos- sible. Add enough salt and pepper to season the materials, and make them into a mass with the yolks of three eggs

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