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Swedish Meatballs

A historical recipe from Friendship Club Cook Book, by Friendship Club (Madison, Wisconsin).

A historical recipe

Friendship Club Cook Book, by Friendship Club (Madison, Wisconsin). Project Gutenberg eBook #42631.

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 Friendship Club Cook Book, by Friendship Club (Madison, Wisconsin). Digitised by Project Gutenberg, eBook #42631 (https://www.gutenberg.org/ebooks/42631). 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.

Sweden. Associated with Sweden by a demonym leading its title: Swedish (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

  • 2 C soft bread
  • 6 T dried milk
  • 1 egg
  • 2 T minced onion
  • 2 C milk
  • 1 t salt

Method

  1. 2 C soft bread crumbs ¾ C water 1 lb.
  2. ground beef 6 T dried milk 1 egg--slightly beaten 2 T minced onion 1½ t salt ¼ t nutmeg 1/8 t pepper ¼ C flour ¼ C fat 2 C milk 1 t salt ¼ t nutmeg Soak bread in water.
  3. Add to meat.
  4. Sprinkle dried milk over this.
  5. Blend thoroughly.
  6. Add rest of ingredients (except flour and fat).
  7. Make 1" meatballs;
  8. roll in flour;
  9. brown in fat.
  10. Remove from skillet.
  11. Add fat to pan to make 4 T.
  12. Combine 2 T.
  13. cornstarch with small amount of milk to make paste.
  14. Add milk to 2 C.
  15. Add seasoning and add mixture to melted fat.
  16. Cook over low heat, stirring constantly until thick.
  17. Return meatballs to gravy and reheat.