Egg for Balls

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the yolks ↝ Egg, yolk only, raw [Eggs and omelets]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
salt ↝ Salt, table, iodized [Spices and Herbs]
the yolks of two raw eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (3)

Boil six eggs, take the yolks, pound them, and add a little flour and salt, and the yolks of two raw eggs.
Mix all well together, and roll into balls.
They must be boiled before added to any made dish or soup.

Original Text

Egg for Balls.

Boil six eggs, take the yolks, pound them, and add a little flour and salt, and the yolks of two raw eggs. Mix all well together, and roll into balls. They must be boiled before added to any made dish or soup.

Notes

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