Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Beef Balls
From Harper's cook book encyclopædia, 1902
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- half a pint of meat
- one small cupful of crumbs, bread or cracker, rolled and sifted
- salt and pepper to taste
- one egg well beaten
- any soup or stock you may have
Method
Chop cold roast beef very fine, freeing it from bits of gristle, but leaving in the fat.
Moisten the whole with any soup or stock, add a little Worcestershire sauce, heat all together, and then stir in one beaten egg.
Set the mixture away to cool.
When cold, form into balls, roll in egg and fine crumbs, and fry in a wire basket for two minutes.
Nutrition per serving
449Calories
55 gProtein
24 gCarbs
13 gFat
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 8. The excerpt below is the record exactly as published.
Beef Balls. — Chop cold roast beef very fine, freeing it from bits of gristle, but leaving in the fat. To half a pint of meat, put one small cupful of crumbs, bread or cracker, rolled and sifted ; salt and pepper to taste. Moist- en the whole with any soup or stock you may have, add a little Worcester- shire sauce, heat all together, and then stir in one egg well beaten
Cook this with the app: pantry check, scaling, and the assistant.