Veal Balls

Name: Veal Balls
Ingredients: One-half a pound of cold veal; eight tablespoonfuls of bread crumbs; two tablespoonfuls of chopped parsley; one teaspoonful of mixed dried herbs; one-half teaspoonful of pepper; one teaspoonful of salt; one saltspoonful of grated nutmeg; two eggs

From My mother's cook book, 1902

Presented as published in 1902. 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

693Calories

64 gProtein

42 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories693 kcal

Protein64 g

Carbohydrates42 g

Fiber3 g

Sugars3.9 g

Total Fat28 g

Saturated Fat10 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.2 g

Omega-30 g

Cholesterol558 mg

Sodium3161 mg

Potassium974 mg

Calcium195 mg

Iron6.5 mg

Magnesium92 mg

Phosphorus749 mg

Zinc9 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D2 mcg

Vitamin C0.1 mg

Vitamin A160 mcg

Vitamin E1.7 mg

Vitamin K5.8 mcg

Vitamin B61.2 mg

Vitamin B124.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.3 mg

Niacin (B3)21 mg

Folate134 mcg

Choline302 mg

Caffeine0 mg

Water245 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 29. The excerpt below is the record exactly as published.

Veal Balls. — One-half a pound of cold veal, eight tablespoonfuls of bread crumbs, two tablespoonfuls of chopped parsley, one teaspoonful of mixed dried herbs, one-half teaspoonful of pepper,, one teaspoonful of salt, one saltspoonful of grated nutmeg, two eggs

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