vegetariangluten-freedairy-freenut-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
- five eggs
- two raw eggs
- half a teaspoon of salt
- a few drops of onion-juice
- a dash of cayenne
Method
Boil eggs for twenty minutes, then cool and peel.
Cut whites into rings and mash yolks with raw yolks.
Add salt, onion juice, and cayenne.
Form into small balls and drop into boiling soup two minutes before serving.
Nutrition per serving
586Calories
47 gProtein
18 gCarbs
38 gFat
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.