Egg Balls for Soup

Name: Egg Balls for Soup
Ingredients: Boil four eggs; one teaspoonful of flour; pepper; salt; parsley

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

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

Nutrition per serving

296Calories

25 gProtein

3 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories296 kcal

Protein25 g

Carbohydrates3.5 g

Fiber0 g

Sugars0.7 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium284 mg

Potassium280 mg

Calcium112 mg

Iron3.6 mg

Magnesium25 mg

Phosphorus399 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.3 mg

Folate98 mcg

Choline588 mg

Caffeine0 mg

Water153 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 15. The excerpt below is the record exactly as published.

EGG BALLS FOR SOUP. Boil four eggs; put into cold water; mash yolks with yolk of one raw egg, and one teaspoonful of flour, pepper, salt and parsley

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