Porcupine Meat Balls

Name: Porcupine Meat Balls
Ingredients: 1-1/2 pounds ground beef; 1/2 cup rice; 1 tablespoon onion, minced; 1 teaspoon salt; 1/2 teaspoon pepper; 1 can small tomato soup; 1/2 cup water

From Cook book (Methodist church, Garland NC, 1950), 1950

Presented as published in 1950. 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

1938Calories

169 gProtein

80 gCarbs

99 gFat

Full nutrition (34 nutrients)

Calories1938 kcal

Protein169 g

Carbohydrates80 g

Fiber2.3 g

Sugars5.3 g

Total Fat99 g

Saturated Fat30 g

Monounsaturated Fat34 g

Polyunsaturated Fat13 g

Omega-30.4 g

Cholesterol531 mg

Sodium2885 mg

Potassium2410 mg

Calcium428 mg

Iron11 mg

Magnesium171 mg

Phosphorus1763 mg

Zinc23 mg

Copper1 mg

Manganese1.3 mg

Vitamin D6.8 mcg

Vitamin C8.2 mg

Vitamin A40 mcg

Vitamin E1.7 mg

Vitamin K3.8 mcg

Vitamin B63.5 mg

Vitamin B124.5 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)2.2 mg

Niacin (B3)58 mg

Folate207 mcg

Choline473 mg

Caffeine0 mg

Water664 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 1. The excerpt below is the record exactly as published.

PORCUPINE MEAT BALLS 1-1/2 pounds ground beef 1 tablespoon onion, l/2 cup rice minced 1 teaspoon salt 1 can small tomato soup l/2 teaspoon pepper l/2 cup water

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