dairy-freenut-freesoy-freefish-freeshellfish-free
Teal Forcemeat Balls à la Française
From European and American cuisine, 1914
Serves 4
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
276Calories
12 gProtein
11 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories276 kcal
Protein12 g
Carbohydrates11 g
Fiber0.8 g
Sugars1.1 g
Total Fat20 g
Saturated Fat9.6 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol172 mg
Sodium479 mg
Potassium177 mg
Calcium55 mg
Iron1.7 mg
Magnesium19 mg
Phosphorus159 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.7 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate38 mcg
Choline113 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 59. The excerpt below is the record exactly as published.
Teal Forcemeat Balls & la Fran^aise.— Mince very fine 4 ounces of veal and 2 ounces of suet ; season with Ys ®^^n teaspoonful salt, Yi even teaspoonful pepper, 1 teaspoonful fine-chopped parsley, Y4 teaspoonful nutmeg, 2 scrambled eggs, 1 raw egg^ and Ys cupful grated bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.