vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Egg Balls
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
322Calories
21 gProtein
2 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories322 kcal
Protein21 g
Carbohydrates1.6 g
Fiber0 g
Sugars1.1 g
Total Fat25 g
Saturated Fat3.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Cholesterol373 mg
Sodium124 mg
Potassium126 mg
Calcium50 mg
Iron1.2 mg
Magnesium10 mg
Phosphorus172 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E3.9 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate44 mcg
Choline294 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 38. The excerpt below is the record exactly as published.
EGG BALLS. Mix the yolks of two hard-boiled eggs with raw yolk of one egg, a little flour
Cook this with the app: pantry check, scaling, and the assistant.