Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Meat Balls for Soup
From The home cook book, 1905
Serves 4
Veal is preferred for delicacy.
A modern interpretation · AI-generated from the original record
Ingredients
- one cup of minced meat
- half a cup of breadcrumbs
- two tablespoons of minced parsley
- a tablespoon of thyme or sweet marjoram
- an egg
Method
Combine minced meat, breadcrumbs, parsley, thyme, salt, and pepper.
Mix in beaten egg to moisten.
Form into balls and boil in soup for two minutes before serving.
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.
MEAT BALLS FOR SOUP Any cold cooked meat may be used for soup balls, but veal is preferred as being most delicate. To one cup of minced meat add half a cup of breadcrumbs, two tablespoons of minced parsley, a tablespoon of thyme or sweet marjoram, and salt and pepper to taste. An egg
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