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Winter Suet Balls for Soup
From The home cook book, 1905
Serves 4
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
310Calories
2 gProtein
12 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories310 kcal
Protein2.2 g
Carbohydrates12 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat0.9 g
Cholesterol20 mg
Sodium294 mg
Potassium26 mg
Calcium3.7 mg
Iron0.9 mg
Magnesium4.5 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline1.7 mg
Caffeine0 mg
Water2.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 12. The excerpt below is the record exactly as published.
WINTER SUET BALLS FOR SOUP Have half a cup of suet chopped fine and freed from skin. To this add half a teaspoon of salt, pepper as you wish, and half a cup of flour. Mix and add ice-water
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