vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Soup Balls
From The complete cook book, 1900
Serves 4
Nice for chicken broth.
Presented as published in 1900. 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
110Calories
3 gProtein
23 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories110 kcal
Protein2.7 g
Carbohydrates23 g
Fiber0.7 g
Sugars0.1 g
Total Fat3.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol7.9 mg
Sodium4.9 mg
Potassium34 mg
Calcium7.1 mg
Iron1.3 mg
Magnesium7 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate39 mcg
Choline5.6 mg
Caffeine0 mg
Water2.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 13. The excerpt below is the record exactly as published.
SOUP BALLS. Mix together cracker crumbs and butter
Cook this with the app: pantry check, scaling, and the assistant.