Swedishdinner
Swedish Meat Balls
From What to Have for Dinner, 1905
Presented as published in 1905. 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
1144Calories
117 gProtein
62 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories1144 kcal
Protein117 g
Carbohydrates62 g
Fiber8.8 g
Sugars9.6 g
Total Fat49 g
Saturated Fat19 g
Monounsaturated Fat21 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol681 mg
Sodium762 mg
Potassium2178 mg
Calcium467 mg
Iron16 mg
Magnesium173 mg
Phosphorus1319 mg
Zinc27 mg
Copper0.8 mg
Manganese3.7 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A180 mcg
Vitamin E2.1 mg
Vitamin K51 mcg
Vitamin B62.8 mg
Vitamin B1213 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)29 mg
Folate134 mcg
Choline590 mg
Caffeine0 mg
Water450 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 43. The excerpt below is the record exactly as published.
SWEDISH MEAT BALLS. 1 Ib. lean beef Yolks 2 eggs £ cup soft bread crumbs Salt $ cup milk Pepper
Cook this with the app: pantry check, scaling, and the assistant.