Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariandairy-freenut-free
Egg Balls for Soup
From Vegetarian Cook Book, 1904
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Egg yolks, hard-boiled, 6
- Salt, 1 teaspoon
- Flour, 1/2 tablespoon
- Egg yolks, raw, 2
Method
Rub hard-boiled yolks and flour smooth, then add raw yolks and salt.
Mix well, make into balls, and drop into soup a few minutes before serving.
Nutrition per serving
338Calories
16 gProtein
2 gCarbs
29 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 3. The excerpt below is the record exactly as published.
EGG BALLS FOR SOUP Egg yolks, hard-boiled, 6. Salt, 1 teaspoon. Flour, 1/2 tablespoon. Egg yolks, raw, 2
Cook this with the app: pantry check, scaling, and the assistant.