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.