dairy-freenut-freesoy-freefish-freeshellfish-free
Veal Balls
From The Times cook book, no. 2, 1905
Serves 1
Serve with lemon slices and parsley garnish.
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
337Calories
20 gProtein
41 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories337 kcal
Protein20 g
Carbohydrates41 g
Fiber2.9 g
Sugars3.6 g
Total Fat9.7 g
Saturated Fat3.1 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol207 mg
Sodium1352 mg
Potassium286 mg
Calcium141 mg
Iron4 mg
Magnesium40 mg
Phosphorus256 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C1.6 mg
Vitamin A86 mcg
Vitamin E0.7 mg
Vitamin K28 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.6 mg
Folate98 mcg
Choline156 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 153. The excerpt below is the record exactly as published.
VEAL BALLS. Cut a quan- tity of raw veal Into mince meat and season. Beat one or more eggs (according to quantity of meat) thoroughly, and mix this and meat together. Taks sufficient of the mixture to make a small ball; press together, dip it into some of the beaten egg (which has been set asids) until well covered; roll COOKING AND OTHER RECIPES. 91 ball in fine bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.