vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Mock Turtle Soup with Egg Balls
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost: 6d. Sufficient for one egg ball per guest.
Presented as published in 1892. 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
320Calories
25 gProtein
4 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories320 kcal
Protein25 g
Carbohydrates4.3 g
Fiber0 g
Sugars2.2 g
Total Fat21 g
Saturated Fat6.5 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.8 g
Cholesterol746 mg
Sodium1415 mg
Potassium256 mg
Calcium101 mg
Iron2.5 mg
Magnesium21 mg
Phosphorus347 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)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.3 mg
Folate92 mcg
Choline588 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2084. The excerpt below is the record exactly as published.
four eggs tUl they are hard. Put them into cold water, and when they are cold pound the yolks in a mortar with a tea-spoonful of flour, a tea-spoonful of chopped parsley, half a tea- spoonful of salt, and a pinch of cayenne
Cook this with the app: pantry check, scaling, and the assistant.