Passover Balls
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil the balls is a quarter of an hour.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1102. The excerpt below is the record exactly as published.
Passover Balls. — This is a name often given to forcemeat balls such as are used by the Jews ; they are put into soup, and served with it. They are made as foUows : — Put four table-spoonfuls of " matso-flour," or Jewish flour, into a bowl. Mix with it a pinch of salt, a little grated nutmeg, half a salt- spoonful of powdered ginger, and half a salt- spoonful of finely-minced lemon-rind. Mix these dry ingredients thoroughly, then pour over them four ounces of beef suet, which has been steamed with a salt-spoonful of finely- minced onion, until it is entirely melted. Stir PAS ( '513 ) PAS the mixture briskly for a minute or two, and bind it together with three weU-beaten eggs
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