Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
22
Calories
1g
Protein
0g
Fat
6g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one half inch in diameter
- salt
- pepper
- thyme
- lemon juice
Directions
1
Chop any cooked meat very fine, season highly with salt, pepper, thyme, onion juice, lemon juice, and herbs if desired; add enough yolk of egg to moisten and bind the meat. Mold into balls one half inch in diameter, roll the balls in flour, and poach them in boiling water, or they may be fried in butter.
2
Force-meat balls may also be made of raw meat prepared as for timbale paste (see page 297).
By Mary Ronald ·
Recipe sourced from
gutenberg