vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Balls
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Presented as published in 1907. 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
358Calories
32 gProtein
2 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein32 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.9 g
Total Fat24 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium355 mg
Potassium345 mg
Calcium140 mg
Iron4.4 mg
Magnesium30 mg
Phosphorus495 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 39. The excerpt below is the record exactly as published.
Egg* Balls. Boil four or five eggs quite hard, take out the yolks, and beat in a mortar with salt and cayenne pepper. Make into a paste with the white of one or two eggs
Cook this with the app: pantry check, scaling, and the assistant.