Egg Balls

Name: Egg Balls
Ingredients: the yolk of four eggs; an even teaspoonful of salt; a pinch of cayenne; a more liberal sprinkling of paprika; the yolk of a raw egg; in flour

From Standard Paper-Bag Cookery, 1912

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

286Calories

25 gProtein

1 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories286 kcal

Protein25 g

Carbohydrates1.4 g

Fiber0 g

Sugars0.7 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium2617 mg

Potassium276 mg

Calcium113 mg

Iron3.5 mg

Magnesium24 mg

Phosphorus396 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water152 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 7. The excerpt below is the record exactly as published.

Egg Balls. — Drop the yolk of four eggs into a cup and set in a pan of water over the fire. When the yolks are cooked hard and mealy, pound to a paste and season with an even teaspoonful of salt, a pinch of cay- enne or a more liberal sprinkling of paprika. Mould in- to balls the size of grapes, by mixing the yolk of a raw egg with the cooked paste, rolling lightly in the white of 24 STANDARD PAPER BAG COOKERY an egg, then in flour

Cook this with the app: pantry check, scaling, and the assistant.