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Egg-and-Cheese Balls for Soup

Name: Egg-and-Cheese Balls for Soup
Yield: 1 servings
Ingredients: five hard-boiled eggs; two tablespoons of soft American cheese; half a tablespoon of salt; a pinch of cayenne; the uncooked whites of two eggs

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

576Calories

48 gProtein

20 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories576 kcal

Protein48 g

Carbohydrates20 g

Fiber6.8 g

Sugars5.4 g

Total Fat35 g

Saturated Fat12 g

Monounsaturated Fat12 g

Polyunsaturated Fat5.8 g

Omega-30 g

Cholesterol946 mg

Sodium3903 mg

Potassium828 mg

Calcium257 mg

Iron5 mg

Magnesium67 mg

Phosphorus563 mg

Zinc3.7 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D5.5 mcg

Vitamin C19 mg

Vitamin A934 mcg

Vitamin E10 mg

Vitamin K21 mcg

Vitamin B60.9 mg

Vitamin B122.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2 mg

Niacin (B3)2.3 mg

Folate139 mcg

Choline748 mg

Caffeine0 mg

Water280 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.

EGG-AND-CHEESE BALLS FOR SOUP Mash together the yolks of five hard-boiled eggs and two tablespoons of soft American cheese. Add half a tablespoon of salt and a pinch of cayenne. Blend these all together by mixing in the uncooked whites of two eggs

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