Egg Balls
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Nice as a garnish for many dishes.
Presented as published in 1904. 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
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 12. The excerpt below is the record exactly as published.
Egg Balls. — These may be either fried or boiled, the process is the same, only using water or fat according to the kind you wish for. Have ready a deep pan three parts full of boiling water, or any frying fat to taste, and stir it with a long wooden spoon or skewer till it acquires a circular, whirling motion, then break an egg
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