Egg-Balls for Soup

Ingredients

• Boil one egg hard
• a tablespoonful of salad-oil
• a small half salt-spoonful of salt
• enough flour to permit the paste to be rolled

Method

1. 1

   Separate yolk from white of hard-boiled egg.

2. 2

   Mix yolk with raw egg yolk, salad oil, cayenne, salt, and flour to form a paste.

3. 3

   Roll into balls and boil in salted water until they float.

4. 4

   Add to soup before serving.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 113. The excerpt below is the record exactly as published.

EGG-BALLS FOB SOUP. Boil one egg hard, separate the yolk from the white, and break the yolk very fine with a fork ; add to the boiled yolk the yolk of a raw egg, a tablespoonful of salad-oil, a dust of cayenne, a small half salt-spoonful of salt, and enough flour to permit the paste to be rolled

Cook this with the app: pantry check, scaling, and the assistant.