Egg Balls
From Modern cookery, in all its branches, 1884
Serves 4
Flour can be added for texture.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 163. The excerpt below is the record exactly as published.
EGG BALLS. Boil four or five new-laid eggs for ten or twelve minutes, and lay them into fresh water until they are cold. Take out the yolks, and pound them smoothly with the beaten yolk of one raw egg, or more, if required ; add a little salt and cayenne, roll the mixture into balls the size of marbles, and boil them for two minutes. Half a teaspoon- ful of flour is sometimes worked up with the eggs. Hard yolks of eggs, 4 ; 1 raw
Cook this with the app: pantry check, scaling, and the assistant.