vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Balls for Soup
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
443Calories
35 gProtein
17 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein35 g
Carbohydrates17 g
Fiber7.1 g
Sugars4.1 g
Total Fat28 g
Saturated Fat8.6 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat6.9 g
Omega-30.1 g
Cholesterol930 mg
Sodium1530 mg
Potassium870 mg
Calcium181 mg
Iron6.4 mg
Magnesium70 mg
Phosphorus573 mg
Zinc3.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D5 mcg
Vitamin C20 mg
Vitamin A920 mcg
Vitamin E10 mg
Vitamin K21 mcg
Vitamin B61.1 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.4 mg
Folate147 mcg
Choline749 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 12. The excerpt below is the record exactly as published.
EGG BALLS FOR SOUP Boil five eggs till hard — that is, about twenty minutes — and then put them in cold water. Peel, and cut the whites in rings. Mash the yolks with the yolks of two raw eggs, beating the pulverized hard yolks well into the raw yolks. Add half a teaspoon of salt, a few drops of onion- juice, and a dash of cayenne
Cook this with the app: pantry check, scaling, and the assistant.