vegetariangluten-freedairy-freenut-free
Egg Balls for Soup
From The household cook book, 1902
Serves 4
These can also be used to garnish entrees.
Presented as published in 1902. 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
- some hard-boiled yolks of egg
- sufficient raw yolk
- some pepper
- salt
- a little finely chopped parsley
- a suspicion of nutmeg
Method
Powder hard-boiled yolks and mix with raw yolk to form a paste.
Add seasonings, roll into marble-sized balls, dip in flour, and cook in boiling water until set.
Drain and add to soup before serving.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 20. The excerpt below is the record exactly as published.
EGQ=BALLS FOR SOUP — Powder some hard=boiled yolks of egg, and add sufficient raw yolk to make the mixture into a paste that can be rolled; add some pepper, salt, a little finely chopped pars- ley, and a "suspicion" of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.