pescatariannut-freesoy-free
Oyster Forcemeat Balls
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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
416Calories
28 gProtein
46 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein28 g
Carbohydrates46 g
Fiber2.4 g
Sugars5.1 g
Total Fat24 g
Saturated Fat3.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol322 mg
Sodium687 mg
Potassium580 mg
Calcium281 mg
Iron15 mg
Magnesium76 mg
Phosphorus441 mg
Zinc103 mg
Copper7.5 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A114 mcg
Vitamin E2.8 mg
Vitamin K6.3 mcg
Vitamin B60.2 mg
Vitamin B1223 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6 mg
Folate99 mcg
Choline322 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 60. The excerpt below is the record exactly as published.
Oyster Forcemeat Balls. — Mix well together, shape into balls, and boil 5 minutes in salted water 10 fine-chopped oysters, 1 cupful bread crumbs, y^ tablespoonful fine-chopped parsley, a little Cayenne pepper and salt, 2 eggs, 1 tablespoonful oyster liquor, and 1 ounce butter
Cook this with the app: pantry check, scaling, and the assistant.