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Egg Force-meat Balls

Name: Egg Force-meat Balls
Yield: 1 servings
Ingredients: half a dozen hard-boiled eggs; a teaspoonful of flour; a little pepper; salt; cayenne

From Harper's cook book encyclopædia, 1902

Serves 1

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

242Calories

19 gProtein

4 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories242 kcal

Protein19 g

Carbohydrates3.7 g

Fiber0 g

Sugars1.7 g

Total Fat16 g

Saturated Fat4.9 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat2.1 g

Cholesterol560 mg

Sodium186 mg

Potassium193 mg

Calcium75 mg

Iron1.9 mg

Magnesium16 mg

Phosphorus261 mg

Zinc1.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A224 mcg

Vitamin E1.5 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B121.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.3 mg

Folate70 mcg

Choline441 mg

Caffeine0 mg

Water112 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 171. The excerpt below is the record exactly as published.

Egg Force-meat Balls. — Pound the yolks of half a dozen hard - boiled eggs with some chopped parsley, a teaspoonful of flour, a little pepper, salt, and cayenne

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