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Egg Balls I

Name: Egg Balls I
Yield: 1 servings
Ingredients: Yolks 2 hard-cooked eggs; Y% teaspoon salt; 1 raw egg yolk; Few grains cayenne; 14 teaspoon melted butter

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. 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

255Calories

11 gProtein

15 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories255 kcal

Protein11 g

Carbohydrates15 g

Fiber6.8 g

Sugars2.6 g

Total Fat20 g

Saturated Fat1.4 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol2.4 mg

Sodium1174 mg

Potassium503 mg

Calcium38 mg

Iron2 mg

Magnesium38 mg

Phosphorus74 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A528 mcg

Vitamin E10 mg

Vitamin K20 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.2 mg

Folate27 mcg

Choline13 mg

Caffeine0 mg

Water28 g

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 55. The excerpt below is the record exactly as published.

EGG BALLS I Yolks 2 hard-cooked eggs Y% teaspoon salt 1 raw egg yolk Few grains cayenne 14 teaspoon melted butter

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