Scraped Beef Balls
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
1320Calories
78 gProtein
0 gCarbs
120 gFat
Full nutrition (27 nutrients)
Calories1320 kcal
Protein78 g
Carbohydrates0 g
Fiber0 g
Total Fat120 g
Saturated Fat44 g
Monounsaturated Fat48 g
Polyunsaturated Fat4.2 g
Cholesterol367 mg
Sodium269 mg
Potassium1214 mg
Calcium38 mg
Iron8.3 mg
Magnesium77 mg
Phosphorus701 mg
Zinc16 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B61.5 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)16 mg
Folate32 mcg
Water262 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 48. The excerpt below is the record exactly as published.
SCRAPED BEEF BALLS. Prepare meat as for Raw Beef Sandwiches; season
Cook this with the app: pantry check, scaling, and the assistant.