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Curry Balls for Soup
From The home cook book, 1905
Serves 1
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
348Calories
19 gProtein
36 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories348 kcal
Protein19 g
Carbohydrates36 g
Fiber3.2 g
Sugars4.1 g
Total Fat13 g
Saturated Fat3.9 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol373 mg
Sodium1638 mg
Potassium242 mg
Calcium148 mg
Iron3.9 mg
Magnesium35 mg
Phosphorus257 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E1.6 mg
Vitamin K5.4 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.3 mg
Folate96 mcg
Choline302 mg
Caffeine0 mg
Water78 g
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.
CURRY BALLS FOR SOUP Mix half a cup of fine soft breadcrumbs with the yolks of two hard-boiled eggs, a teaspoon of curry powder and half a teaspoon of salt. Pound well together and then stir in a raw egg
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