Egg Balls for Soups and Made Dishes

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 20 min Total: 20 min
Yield
24.0 balls
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
Mode
  1. Boil 6 eggs for 20 minutes, strip off the shells, take the yolks and pound them in a mortar.
  2. Beat the yolks of the other 2 eggs.
  3. Add them, with a little flour and salt, to those pounded.
  4. Mix all well together, and roll into balls.
  5. Boil them before they are put into the soup or other dish they may be intended for.
Original Text
EGG BALLS FOR SOUPS AND MADE DISHES. 408. INGREDIENTS.—8 eggs, a little flour; seasoning to taste of salt. Mode.—Boil 6 eggs for 20 minutes, strip off the shells, take the yolks and pound them in a mortar. Beat the yolks of the other 2 eggs; add them, with a little flour and salt, to those pounded; mix all well together, and roll into balls. Boil them before they are put into the soup or other dish they may be intended for. Time.—20 minutes to boil the eggs. Average cost, for this quantity, 8d. Sufficient, 2 dozen balls for 1 tureen of soup.
Notes
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