Egg Balls for Chicken Broth
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 13. The excerpt below is the record exactly as published.
EGG BALLS FOR CHICKEN BROTH. Chop chicken up fine, season with pepper, salt, but- ter and an egg; make into balls size of marbles, roll in as little flour as possible and drop them in the broth a few minutes before serving. LITTLE EGG BALLS. Take the yolks of three eggs that have been boiled twenty minutes, mash fine and add the raw yolk of one egg. Season with salt and a little red pepper. Roll into balls the size of marbles with as little flour as pos- sible, and either drop into a kettle of boiling water or fry carefully in butter
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