Ego Balls for Moch-Tuetlb Soup

Name: Ego Balls for Moch-Tuetlb Soup
Ingredients: the yolks of four hard-boiled eggs; the white of two raw ones; season with salt; season with cayenne pepper; run them in flour; fry carefully in butter

From La cuisine creole, 1885

Ensure the balls are small for even cooking.

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

310Calories

25 gProtein

2 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories310 kcal

Protein25 g

Carbohydrates2.2 g

Fiber0 g

Sugars2.2 g

Total Fat21 g

Saturated Fat6.5 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat2.8 g

Cholesterol746 mg

Sodium248 mg

Potassium252 mg

Calcium100 mg

Iron2.4 mg

Magnesium20 mg

Phosphorus344 mg

Zinc2.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D4.4 mcg

Vitamin C0 mg

Vitamin A298 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.1 mg

Folate88 mcg

Choline588 mg

Caffeine0 mg

Water149 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 9. The excerpt below is the record exactly as published.

EGO BALLS FOR MOOK-TUETLB SOUP. Make a paste of the yolks of four hard-boiled eggs and the white of two raw ones; season with sait and cay- enne pepper. Take bits of the paste the size of small mables, run them in flour and roU into balls; fry care- f uUy in butter

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