vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Egg Balls for Soup
From The new practical housekeeping, 1890
Serves 1
These can be served in soup or with other dishes.
Presented as published in 1890. 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
213Calories
7 gProtein
4 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories213 kcal
Protein6.8 g
Carbohydrates3.6 g
Fiber0.5 g
Sugars0.7 g
Total Fat19 g
Saturated Fat2.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol187 mg
Sodium63 mg
Potassium102 mg
Calcium28 mg
Iron0.9 mg
Magnesium8.4 mg
Phosphorus94 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C1.3 mg
Vitamin A111 mcg
Vitamin E5.7 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate28 mcg
Choline148 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 520. The excerpt below is the record exactly as published.
raw egg with just enough flour or corn-starch to make into round balls, then drop into soup and boil ten minutes. A little milk, a teaspoon to one »egg, is an improvement ; also a sprinkle of salt. Or for two quarts soup make balls by boiling one egg hard ; put yolk of it in a bowl, pound to a paste and break in a raw egg yolk, add a dust cayenne pepper, tablespoon salad oil
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