Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freedairy-freenut-free
Egg Balls
From The Pattern cook-book, 1890
Serves 1
They may be made some time before they are needed.
A modern interpretation · AI-generated from the original record
Ingredients
- Five eggs
- One tea-spoonful of salt
- One-tenth tea-spoonful of pepper
Method
Boil four of the eggs for twenty minutes, mash the yolks to a smooth paste in a bowl; add the salt, pepper, and the other egg well beaten.
Shape the mass into tiny balls, roll them in flour, and fry brown in the frying-pan with a little butter, tossing them about while frying to prevent sticking.
Nutrition per serving
358Calories
32 gProtein
2 gCarbs
24 gFat
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 31. The excerpt below is the record exactly as published.
EGG BALLS. Five eggs. One tea-spoonful of salt. One-tenth tea-spoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.