Egg Balls for Soup

Ingredients

• the yolks of six hard-boiled eggs
• half a tablespoonful of wheat flour
• the yolks of two raw eggs
• a teaspoonful of salt

Method

1. 1

   Rub yolks of hard-boiled eggs smooth with yolks of raw eggs and flour, mix well, form into balls, and drop into boiling soup a few minutes before serving.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 21. The excerpt below is the record exactly as published.

EOG BALLS FOR SOUP. Take the yolks of six hard-boiled eggs and half a tablespoonful of wheat flour, rub them smooth with the yolks of two raw eggs and a tea- spoonful of salt; mix all well together; make it in balls, and drop them into the boiling soup a few minutes before taking it up. Used in green turtle soup. EGG DUMPLINGS FOR SOUP. To HALF a pint of milk put two well-beaten eggs, and as much wheat flour as will make a smooth, rather thick batter free from lumps; drop this batter, a tablespoonful at a time, into boiling soup. Another Mode. — One cupful of sour cream and one cupful of sour milk, three eggs, well beaten, whites and yolks separately; one teaspoonful of salt, one level teaspoonful of soda, dissolved in a spoonful of water, and enough flour added to make a very stiff batter. To be dropped by spoon- fuls into the broth and boiled twenty minutes, or until no raw dough shows on the outside. SUET DUMPLINGS FOR SOUP. Three cups of sifted flour in which three teaspoonfuls of baking powder have been sifted; one cup of finely chopped suet, well rubbed into the flour, with a teaspoonful of salt

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