vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Egg Balls
From The new practical housekeeping, 1890
Serves 1
Some add a little flour to the paste before making into balls.
Presented as published in 1890. 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
620Calories
50 gProtein
4 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories620 kcal
Protein50 g
Carbohydrates4.5 g
Fiber0 g
Sugars4.5 g
Total Fat42 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat5.6 g
Cholesterol1492 mg
Sodium496 mg
Potassium504 mg
Calcium200 mg
Iron4.8 mg
Magnesium40 mg
Phosphorus688 mg
Zinc4.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D8.8 mcg
Vitamin C0 mg
Vitamin A596 mcg
Vitamin E4.1 mg
Vitamin K1.2 mcg
Vitamin B60.5 mg
Vitamin B124.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.1 mg
Niacin (B3)0.3 mg
Folate176 mcg
Choline1176 mg
Caffeine0 mg
Water298 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 174. The excerpt below is the record exactly as published.
Egg Balls. — Pound the yolks of eight hard-boiled eggs in a mortar and moisten with beaten yolks of three raw eggs, little salt, I)epper, powdered mace or nutmeg. Make into round balls, and put tnrough soup about two minutes before serving, or poach them and serve on buttered toast or with any sauce preferred. Some add a little flour to the paste before making into balls. ^^g Charlotte. — Cut thin slices of stale bread divested of crust, dip into warmed butter, and line a small mold * take enough hard* boiled yolks of esgs for the mold ; chop and add to them half their quantity of bread-crumbs soaked in cream, season with pepper
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