Veal Balls

Name: Veal Balls
Ingredients: One and a half Ibs. veal, chopped very fine; three oz. salt pork do.; one teaspoonful summer savory; one and a half do. salt; one-half do. sage; two-thirds do pepper

From Six little cooks, 1910

Presented as published in 1910. 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

1679Calories

135 gProtein

2 gCarbs

122 gFat

Full nutrition (34 nutrients)

Calories1679 kcal

Protein135 g

Carbohydrates2.2 g

Fiber1.2 g

Sugars0 g

Total Fat122 g

Saturated Fat46 g

Monounsaturated Fat53 g

Polyunsaturated Fat12 g

Omega-30 g

Cholesterol606 mg

Sodium4068 mg

Potassium2239 mg

Calcium150 mg

Iron6.6 mg

Magnesium175 mg

Phosphorus1418 mg

Zinc21 mg

Copper0.8 mg

Manganese0.5 mg

Vitamin D2.6 mcg

Vitamin C0.9 mg

Vitamin A9.5 mcg

Vitamin E1.8 mg

Vitamin K8.5 mcg

Vitamin B62.9 mg

Vitamin B129.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.9 mg

Niacin (B3)52 mg

Folate91 mcg

Choline13 mg

Caffeine0 mg

Water502 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 21. The excerpt below is the record exactly as published.

VEAL BALLS. One and a half Ibs. veal, chopped very fine, three oz. salt pork do., one teaspoonful summer savory, one and a half do. salt, one-half do. sage, two-thirds do pepper

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