vegetariangluten-freenut-free
Egg-and-Cheese 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
- 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
Method
Mash yolks of hard-boiled eggs with cheese, salt, and cayenne.
Mix in uncooked egg whites.
Form into small balls and drop into boiling soup three minutes before serving.
Nutrition per serving
576Calories
48 gProtein
20 gCarbs
35 gFat
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
Cook this with the app: pantry check, scaling, and the assistant.