Egg Balls for Soups

Name: Egg Balls for Soups
Ingredients: three eggs; a small teaspoonful of very finely chopped parsley; half a saltspoonful of fine salt; a quarter one of white pepper; raw yolk; flour

From Catherine Owen's new cook book .., 1885

Presented as published in 1885. 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

674Calories

33 gProtein

98 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories674 kcal

Protein33 g

Carbohydrates98 g

Fiber0 g

Sugars0.6 g

Total Fat16 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium216 mg

Potassium386 mg

Calcium110 mg

Iron9.8 mg

Magnesium52 mg

Phosphorus433 mg

Zinc2.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3 mcg

Vitamin C2 mg

Vitamin A246 mcg

Vitamin E1.6 mg

Vitamin K25 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.6 mg

Folate273 mcg

Choline441 mg

Caffeine0 mg

Water128 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 75. The excerpt below is the record exactly as published.

Egg Balls for Soups. — Boil three eggs hard ; pound the yolks, adding a small teaspoonful of very finely chopped parsley, half a saltspoonful of fine salt, a quar- ter one of white pepper ; moisten with raw yolk, and roll each ball in white of egg beaten only a little ; when well coated, dip into^ flour

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