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Little Egg Balls
From The complete cook book, 1900
Serves 3
Presented as published in 1900. 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
55Calories
3 gProtein
1 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein2.7 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.1 g
Total Fat4.5 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol184 mg
Sodium8.2 mg
Potassium19 mg
Calcium22 mg
Iron0.5 mg
Magnesium0.9 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate25 mcg
Choline139 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 13. The excerpt below is the record exactly as published.
LITTLE EGG BALLS. Take the yolks of three eggs that have been boiled twenty minutes, mash fine and add the raw yolk of one egg. Season with salt and a little red pepper. Roll into balls the size of marbles with as little flour as pos- sibl
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