Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariandairy-freenut-free
Curry Balls for Soup
From The home cook book, 1905
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- half a cup of fine soft breadcrumbs
- the yolks of two hard-boiled eggs
- a teaspoon of curry powder
- half a teaspoon of salt
- a raw egg
Method
Mix breadcrumbs, yolks, curry powder, and salt.
Stir in the raw egg to form a paste.
Form into small balls and drop into boiling soup two minutes before serving.
Nutrition per serving
348Calories
19 gProtein
36 gCarbs
13 gFat
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 12. The excerpt below is the record exactly as published.
CURRY BALLS FOR SOUP Mix half a cup of fine soft breadcrumbs with the yolks of two hard-boiled eggs, a teaspoon of curry powder and half a teaspoon of salt. Pound well together and then stir in a raw egg
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