Spanish Meat Balls

Name: Spanish Meat Balls
Ingredients: Grind soup beef very fine; Add one egg to one cup meat; salt; little onion juice; two tablespoons soaked bread

From California Mexican-Spanish cook book, 1914

Presented as published in 1914. 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

820Calories

49 gProtein

14 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories820 kcal

Protein49 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.5 g

Total Fat62 g

Saturated Fat25 g

Monounsaturated Fat27 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol361 mg

Sodium217 mg

Potassium920 mg

Calcium81 mg

Iron5.5 mg

Magnesium61 mg

Phosphorus507 mg

Zinc9.3 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C11 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K0.8 mcg

Vitamin B61 mg

Vitamin B126.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.6 mg

Folate69 mcg

Choline156 mg

Caffeine0 mg

Water307 g

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 2. The excerpt below is the record exactly as published.

Spanish meat balls and serve with Spanish cheese fingers. Spanish Meat Balls Grind soup beef very fine. Add one egg to one cup meat, salt, little onion juice, two table- spoons soaked bread

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