Egg Balls

Name: Egg Balls
Ingredients: Yolks two hard boiled eggs; one-eighth teaspoonful salt; one-half teaspoonful melted butter; little red pepper; moisten with raw egg

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Serve with brown soup or stock.

Presented as published in 1909. 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

171Calories

13 gProtein

1 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories171 kcal

Protein13 g

Carbohydrates1.1 g

Fiber0 g

Sugars1.1 g

Total Fat12 g

Saturated Fat4.4 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol378 mg

Sodium416 mg

Potassium127 mg

Calcium51 mg

Iron1.2 mg

Magnesium10 mg

Phosphorus173 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A164 mcg

Vitamin E1.1 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate44 mcg

Choline294 mg

Caffeine0 mg

Water75 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 3. The excerpt below is the record exactly as published.

EGG BALLS. Yolks two hard boiled eggs, one-eighth teaspoon- ful salt, one-half teaspoonful melted butter, little red SOUPS 15 pepper. Rub yolks through sieve, add seasonings and moisten with raw egg

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