vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Balls in Baskets
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Can substitute meat with cheese and seasonings.
Presented as published in 1884. 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
561Calories
10 gProtein
29 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein10 g
Carbohydrates29 g
Fiber0.8 g
Sugars10 g
Total Fat45 g
Saturated Fat15 g
Monounsaturated Fat18 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol44 mg
Sodium934 mg
Potassium376 mg
Calcium281 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus243 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A417 mcg
Vitamin E1.3 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate28 mcg
Choline38 mg
Caffeine0 mg
Water175 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 126. The excerpt below is the record exactly as published.
Egg Balls in Baskets. — Boil three eggs twenty- minutes. Eemove the shells, cut oflf a thin slice at each end, that the eggs may stand upright, and cut in halves crosswise. Remove the 3^olks, and stand the cups or baskets thus made around the edge of a platter. Rub the yolks to a smooth paste ; add an equal amount of cooked ham or tongue^ chopped fine, one tablespoonful of melted, butter^ salt^ pep- per^ and mustard to taste. Make into balls the size of the original yolks, and fill the cups. Make one cup of white sauce., with cream or milk and white stock seasoned with salt and pepper
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