vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Egg Balls for Soup
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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
463Calories
34 gProtein
4 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories463 kcal
Protein34 g
Carbohydrates4 g
Fiber0 g
Sugars0.7 g
Total Fat33 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium284 mg
Potassium280 mg
Calcium112 mg
Iron3.6 mg
Magnesium25 mg
Phosphorus399 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E4.9 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.3 mg
Folate98 mcg
Choline588 mg
Caffeine0 mg
Water179 g
As published
This recipe was extracted from The new home cook book (1896), page 31. The excerpt below is the record exactly as published.
EGG BALLS FOE SOUP. M. A. T. Boil four eggs ; put into cold water ; mash yolks with yolk of one raw egg, and one teaspoon of flour ; pepper, salt and parsley
Cook this with the app: pantry check, scaling, and the assistant.