Egg Balls

Ingredients

• four eggs
• a teaspoonful of salt
• a speck of pepper
• the white of one raw egg
• Roll in flour
• fry brown in butter or chicken fat

Method

1. 1

   Boil eggs for ten minutes, cool, remove yolks.

2. 2

   Pound yolks to a paste, mix with salt, pepper, and raw egg white.

3. 3

   Form into walnut-sized balls, roll in flour, and fry until brown.

Nutrition per serving

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 2. The excerpt below is the record exactly as published.

a speck of pepper and half a teaspoonful of salt. Season the soup with salt and pepper. Hoid the colander over the soup and pour the eggs through, upon the butter, and set back for three minutes where it will not boil. Then serve. The cheese may be omitted if it is not liked. rMEAM OF RICE SOtTP.— Two quarts of chicken stock (the water in which fowl have been boiled will answer), one teacupful of rice, a quart of cream or milk, a small onion, a stalk of celery and salt and pepper to taste. Wash rice carefully, and add to chicken stock, onion and celery. Cook slowly two hours (it should hardly bubble). Put through a sieve ; add seasoning and the milk or cream, which has been allowed to come just to a boil. If milk, use also a tabiespoonful of butter. BAI*I*8.— Boil four eggs ten minutes. Drop into cold water, and when cool remove the yolks. Pound these in a mortar until reduced to a paste, and then beat them with a teaspoonful of salt, a speck of pepper and the white of one raw egg. Form in balls about the size of a walnut. Roll in flour, and fry brown in butter or chicken fat

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