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American Forcemeat Balls

A historical recipe from Woman's Institute Library of Cookery. Volume 3, by Woman's Institute of Domestic Arts and Sciences.

A historical recipe

Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9937.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Woman's Institute Library of Cookery. Volume 3, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9937 (https://www.gutenberg.org/ebooks/9937). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by a demonym leading its title: American (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1 Tb.
  2. butter 1 small onion 1-1/2 c.
  3. bread, without crusts 1 egg 1 tsp.
  4. salt 1/2 tsp.
  5. pepper Dash of nutmeg 1 Tb.
  6. chopped parsley 1/2 c.
  7. sausage meat Melt the butter in a saucepan and add the onion finely chopped.
  8. Fry for several minutes over the fire.
  9. Soak the bread in water until thoroughly softened and then squeeze out all the water.
  10. Mix with the bread the egg, salt, pepper, nutmeg, parsley, and meat, and to this add also the butter and fried onion.
  11. Form small balls of this mixture and sauté them in shallow fat, fry them in deep fat, or, after brushing them over with fat, bake them in the oven.
  12. Place a few in each serving of soup.