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Savory Balls
From San Rafael cook book, 1906, 1906
Serves 5
Presented as published in 1906. 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
617Calories
8 gProtein
40 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein8.2 g
Carbohydrates40 g
Fiber0 g
Sugars1.2 g
Total Fat47 g
Saturated Fat26 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol72 mg
Sodium122 mg
Potassium128 mg
Calcium99 mg
Iron3.2 mg
Magnesium19 mg
Phosphorus125 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0.3 mg
Vitamin A24 mcg
Vitamin E0.8 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate86 mcg
Choline36 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 17. The excerpt below is the record exactly as published.
savory balls. SAVORY BALLS^Mrs. Fronmuller. 2 cups flour, 1 cup fi^nely chopped beef suet, 1 tablespoon chopped parsley, 1 saltspoon thyme, 1 teaspoon baking powder, 1 egg, pepper, salt and milk to form' a rather stiff dough; sift flour, baking powder, salt and pepper together. Addi herbs, suet and eggs well beaten and mix with % cup of milk
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