Egg Balls

Name: Egg Balls
Ingredients: the yolks of six hard-boiled eggs; one large tablespoon of flour; some pepper; enough raw egg to make it sufficiently moist; some cream; some butter

From Home dissertations, 1891

Presented as published in 1891. 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

494Calories

39 gProtein

9 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories494 kcal

Protein39 g

Carbohydrates9.4 g

Fiber0 g

Sugars3.4 g

Total Fat32 g

Saturated Fat9.8 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.2 g

Cholesterol1119 mg

Sodium372 mg

Potassium389 mg

Calcium151 mg

Iron4 mg

Magnesium32 mg

Phosphorus524 mg

Zinc3.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.6 mcg

Vitamin C0 mg

Vitamin A447 mcg

Vitamin E3.1 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.7 mg

Folate145 mcg

Choline882 mg

Caffeine0 mg

Water225 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 121. The excerpt below is the record exactly as published.

EGG BALLS. Take the yolks of six hard-boiled eggs, mash them on a plate, with one large tablespoon of flour and some pepper ; when mixed to a paste, use enough raw egg to make it suffi- ciently moist to roll into balls or cakes. Put the balls in a dish and pour over them some cream

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