{"id":3765,"slug":"egg-balls","title":"EGG BALLS","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 hard cooked egg.","1/8 teaspoon salt.","Few grains pepper.","Few drops onion juice.","1 teaspoon thick cream.","1/4 teaspoon finely chopped parsley."],"ingredients_norm":["hard cooked egg","salt","few grains pepper","few drops onion juice","thick cream","parsley"],"steps":["Mash yolk, rub through a sieve, add finely chopped white, seasonings, parsley and cream.","Moisten with some of the yolk of a raw egg until of the consistency to handle.","Shape with the hands in tiny balls and poach two minutes in boiling water or a little consommé.","Remove with skimmer.","Serve at once."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"689eeae40e7b62ba2d40c94d30d42a426c8b54a6c86bfae0d853c1b46fbd2211","created_at":"2026-08-02T15:43:17Z","updated_at":"2026-08-02T15:43:17Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/egg-balls"}