pescatariangluten-freenut-freesoy-freeshellfish-free
Egg Balls
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
421Calories
14 gProtein
32 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein14 g
Carbohydrates32 g
Fiber0 g
Sugars15 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol928 mg
Sodium11691 mg
Potassium1296 mg
Calcium277 mg
Iron10 mg
Magnesium24 mg
Phosphorus423 mg
Zinc2.3 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D4.6 mcg
Vitamin C20 mg
Vitamin A362 mcg
Vitamin E2.4 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.1 mg
Folate136 mcg
Choline702 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 232. The excerpt below is the record exactly as published.
Egg Balls Rub the yolks of 4 hard cooked eggs to a paste, add a dash of salt, speck of pepper, 6 drops Worcestershire sauce, and i t melted butter, M:.isten with the beaten yolk of I egg
Cook this with the app: pantry check, scaling, and the assistant.