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Egg Balls

Name: Egg Balls
Yield: 1 servings
Ingredients: four hard-boiled eggs; one tablespoonful of curry powder; one of flour; four raw yolks; salt; pepper

From Cookery and housekeeping, 1882

Serves 1

Presented as published in 1882. 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

27 gProtein

12 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories358 kcal

Protein27 g

Carbohydrates12 g

Fiber3.2 g

Sugars2.4 g

Total Fat22 g

Saturated Fat6.6 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol746 mg

Sodium251 mg

Potassium333 mg

Calcium133 mg

Iron4 mg

Magnesium37 mg

Phosphorus374 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D4.4 mcg

Vitamin C0 mg

Vitamin A298 mcg

Vitamin E3.6 mg

Vitamin K6.6 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.9 mg

Folate104 mcg

Choline592 mg

Caffeine0 mg

Water150 g

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 121. The excerpt below is the record exactly as published.

Egg Balls. Take four hard-boiled eggs, separate the yolks from the whites, pass them through a hair sieve, add one tablespoonful of curry pow^der, one of flour, four raw yolks, salt and pepper

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