vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Egg Balls
From The housewife's referee, 1898
Serves 1
Flavour the soup with mushroom ketchup, lemon, and sherry or Marsala.
Presented as published in 1898. 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
330Calories
19 gProtein
21 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories330 kcal
Protein19 g
Carbohydrates21 g
Fiber0 g
Sugars1.1 g
Total Fat18 g
Saturated Fat3.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Cholesterol373 mg
Sodium125 mg
Potassium160 mg
Calcium55 mg
Iron2.6 mg
Magnesium17 mg
Phosphorus199 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E2.4 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.7 mg
Folate84 mcg
Choline294 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 64. The excerpt below is the record exactly as published.
egg-balls, take the yolks of two hard- boiled eggs, and half the yolk of a raw egg. Mix together ; rub through a wire sieve ; make it into a paste, with a sprinkle of flour
Cook this with the app: pantry check, scaling, and the assistant.