Cheri wrote:
> I remember that I really did like "ImStillMags" recipe for Pineapple
> Au Gratin which I did make and try. One recipe that I think is really
> odd that I do make and like is this from a 1904 recipe book. What's
> yours?
> Egg Balls.
>
> 2 hard boiled eggs
> 1 raw egg
> 3TBS fine cracker crumbs or flour
> 1/2 tsp salt
> dash of cayenne
> a little grated nutmeg
> a few drops of lemon juice
>
> Rub the boiled egg yolks very smooth ( I use my fine zester)
> Mince the boiled egg whites very fine
>
> mix together with the seasoning, add enough of the slightly beaten
> raw egg and 1
> TBS of the crumbs to bind, and
> form into balls the size of a nutmeg (about 3/4" in diameter). Roll
> the egg balls in the rest of the beaten
> raw egg and then roll in the rest of the crumbs or flour. Place in
> fridge for a
> few minutes until flour/cracker coating is set.
>
> Drop into the boiling soup and let cook for about 5 minutes, or you
> can fry to a
> golden brown.

I don't have the actual recipe. Don't have that cookbook any more. But it
would be Hominy Croquettes. I baked mind. Didn't fry. Nobody else who
tried them liked them but I loved them!