Egg Balls
From The blue ribbon cook book, 1904
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
Nutrition per serving
155Calories
13 gProtein
1 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein13 g
Carbohydrates1.1 g
Fiber0 g
Sugars1.1 g
Total Fat12 g
Saturated Fat3.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Cholesterol378 mg
Sodium1291 mg
Potassium127 mg
Calcium51 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 E1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate44 mcg
Choline294 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 9. The excerpt below is the record exactly as published.
teaspoon salt. Flour. Beat eggs slightly, add salt, and flour enough to make very stiff dough; knead, toss on slightly floured board, and roll thinly as possible, which may be as thin as paper. Cover with towel, and set aside for twenty minutes; then cut in fancy shapes, using sharp knife or French vegetable cutter; or the thin sheet may be rolled like jelly-roll, cut in slices as thinly as possible, and pieces unrolled. Dry, and when needed cook twenty minutes in boiling salted water; drain, and add to soup. Noodles may be served as a vegetable. EGG. BALLS. Yelks 2 hard-boiled eggs. J teaspoon salt. Few grains of cayenne. J teaspoon butter.
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