Egg Balls for Soup

Ingredients

• the yolks of four hard-boiled eggs
• a little melted butter
• a little pepper
• a little salt
• two raw eggs
• flour enough to make them hold together

Method

1. 1

   Rub the yolks of the hard-boiled eggs with melted butter to a paste.

2. 2

   Add pepper and salt.

3. 3

   Beat the raw eggs and add to the mixture, along with enough flour to make them hold together.

4. 4

   Make into balls, put in soup, and let boil for one minute.

Nutrition per serving

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 44. The excerpt below is the record exactly as published.

a little salt, two carrots, two onions, one turnip, one head of celery. Stew in sufficient water to cover them. When tender, add the vegetables and the water in which they were cooked, to the soup. Boil slowly for one-half hour. Strain when done. A bay-leaf added to the stock before cooking the second day, adds greatly to the flavor. M. R, D. WHITE STOCK. This stock forms an excellent basis for many soups. Rice, barley, vermicelli, macaroni, peas and beans, previously cooked, may be added. This provides a good use for vegetables left from yesterday's dinner. White stock is used in the preparation of white soups, and is made by putting six pounds of a knuckle of veal or lean beef and veal gravy one-quarter of a pound of bacon or ham cut up in small pieces over the fire in six quarts of cold water, with four onions and four heads of celery cut up fine. Stew gently until nearly done, when salt should be added. Cook one hour longer; strain and set to cool. When cold remove fat and it is ready for use. Cook. EQQ BALLS FOR 50UP. Rub the yolks of four hard-boiled eggs with a little melted butter, to a paste. Add a little pepper and salt. Beat two raw eggs and add to above, with flour enough to make them hold together

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