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
Method
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.