Savoury Balls
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
922Calories
14 gProtein
93 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories922 kcal
Protein14 g
Carbohydrates93 g
Fiber1.4 g
Sugars0 g
Total Fat55 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.8 g
Cholesterol39 mg
Sodium20 mg
Potassium266 mg
Calcium41 mg
Iron6.8 mg
Magnesium38 mg
Phosphorus148 mg
Zinc1 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A7.7 mcg
Vitamin E0.9 mg
Vitamin K26 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.9 mg
Folate197 mcg
Choline3.4 mg
Caffeine0 mg
Water202 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 22. The excerpt below is the record exactly as published.
savoury balls, which must be cooked separately. Note. — The stew may be cooked longer if liked, it will not hurt. Savoury Balls. Take 4 ozs. of sifted flour, 2 ozs. of finely chopped beef suet, a small tea-spoon- ful of finely chopped parsley, a good pinch of dried savoury herbs, half an onion peeled and finely chopped. Mix these ingredients in a basin, season with salt and pepper, then add sufficient cold water to make into a fairly stiff paste. Divide this into even pieces, and shape into small balls ; dip each ball into a little flour, and shake, then place into a well buttered paper-bag, add about a gill of water
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