Photo: Cala
Estimated Nutrition (whole recipe, rough)
85
Calories
7g
Protein
6g
Fat
2g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a teaspoon of chopped parsley
- two hard-boiled eggs
- parsley
- cayenne
- salt
Directions
1
Mrs. Chas. Connor.
2
Any ordinary stock for this soup ; add egg balls made as follows : The yolks of two hard-boiled eggs, half as much boiled potato, while hot, a teaspoon of chopped parsley; cayenne and salt to taste. Yolk of i egg raw. Mash all together. Make into balls size of cherries, flouring the hands. Drop into boiling stock five minutes before serving.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive