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.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Yolks 2 “hard-boiled” eggs
- ⅛ teaspoon salt
- Few grains cayenne
- ½ teaspoon melted butter
Historical transcription
Source method
- 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
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