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Lunch
Egg Balls I
A turn-of-the-century lunch recipe featuring yolks 2 “hard-boiled” eggs, with the original instructions and source page intact.
LunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- Yolks 2 “hard-boiled” eggs
- ⅛ teaspoon salt
- Few grains cayenne
- ½ teaspoon melted butter
Make it happen
Directions
- 1
Rub yolks through sieve, add seasonings, and moisten with raw egg yolk to make of consistency to handle. Shape in small balls, roll in flour, and sauté in butter. Serve in Brown Soup Stock, Consommé, or Mock Turtle Soup.
Nutrition pending
No invented nutrition numbers.
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