Savoury Balls

Name: Savoury Balls
Ingredients: i 11). flour; I leaspoonful baking powder; 4 ozs. suet, finely chopped; Pepper and salt; ^ small onion; 3 sprigs of parsley, finely chopped

From The St. Mungo cookery book, 1904

A great addition to any stew.

Presented as published in 1904. 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

2663Calories

52 gProtein

359 gCarbs

113 gFat

Full nutrition (33 nutrients)

Calories2663 kcal

Protein52 g

Carbohydrates359 g

Fiber1.5 g

Sugars3.2 g

Total Fat113 g

Saturated Fat59 g

Monounsaturated Fat36 g

Polyunsaturated Fat3.6 g

Cholesterol77 mg

Sodium494 mg

Potassium779 mg

Calcium375 mg

Iron27 mg

Magnesium134 mg

Phosphorus629 mg

Zinc3.7 mg

Copper0.7 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A25 mcg

Vitamin E1.8 mg

Vitamin K103 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.1 mg

Niacin (B3)31 mg

Folate750 mcg

Choline12 mg

Caffeine0 mg

Water121 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 53. The excerpt below is the record exactly as published.

SAVOURY BALLS. i 11). flour. I leaspoonful baking powder 4 ozs. suet, finely chopped. Pepper and salt. ^ small onion. 3 sprigs of parsley, finely chopped

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