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Lunch
Egg Balls II
A turn-of-the-century lunch recipe featuring “hard-boiled” egg, 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
- 1 “hard-boiled” egg
- ⅛ teaspoon salt
- Few grains cayenne
- 1 teaspoon heavy cream
- ¼ teaspoon finely chopped parsley
Make it happen
Directions
- 1
Rub yolk through a sieve, add white finely chopped, and remaining ingredients. Add raw egg yolk to make mixture of right consistency to handle. Shape in small balls, and poach in boiling water or stock.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.