Egg Balls

Ingredients

• Boil six eggs hard
• a little flour
• yolks of raw eggs

Method

1. 1

   Boil eggs, separate yolks, pound them, mix with raw yolks and flour, and roll into small balls for turtle soup.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 485. The excerpt below is the record exactly as published.

Egg Balls. — Boil some eggs tUl they are hard, separate the yolks, pound them, and with the yolks of raw eggs and a little flour, roll up into small balls. These balls are used for turtle soup. Egg Balls (another way). — To one egg put just as little flour as will make it into a paste that you can pinch into shape with your fingers. Season with pepper, a little grated nutmeg, and less chopped lemon-peel cut very thin. Work these into pellets the size of marbles, making a few of them long like miniature sausages. Put them into boiling broth, and let them boil galloping till their substance is set. Egg Barley Soup (German).— To the weU-beaten yolks of two eggs, and the whites of one, add as much floxir as will make a stiff hard ball. Grate it on a coarse bread-grater ; let the gratings fall separately over a largo space, and let them dry ; then sprinkle them lightly into boiling broth, and serve. Probable cost, 6d. per quart. EGa ( 195 ) EGG Egg Flip should be made with white ale if it can be procured. Make one pint of ale warm, but not too hot. Beat two or three eggs, with three ounces of sugar, together, thraw the eggs into the jug containing the ale, and then throw both back into the empty jug. This must be done quickly five or six times, until all is well mixed together; then grate ginger and nutmeg over the top, and the flip is quite ready. Serve in glasses while hot. Time, a few minutes. Probable cost, 7d. Egg Mince Pies. — Boil six eggs hard

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