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Cheese Balls

Name: Cheese Balls
Yield: 6 servings
Ingredients: One and a half cups of grated cheese; one tablespoon of flour; one and a quarter teaspoon salt; a very small pinch of cayenne pepper; the whites of three eggs

From Kirmess cook book, 1907

Serves 6

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

154Calories

11 gProtein

7 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories154 kcal

Protein11 g

Carbohydrates7.5 g

Fiber1.1 g

Sugars0.5 g

Total Fat9.3 g

Saturated Fat4.8 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol26 mg

Sodium1019 mg

Potassium142 mg

Calcium275 mg

Iron0.5 mg

Magnesium17 mg

Phosphorus206 mg

Zinc1.4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C3.2 mg

Vitamin A156 mcg

Vitamin E1.4 mg

Vitamin K3.9 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate8.3 mcg

Choline6.4 mg

Caffeine0 mg

Water20 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 130. The excerpt below is the record exactly as published.

CHEESE BALLS. Mrs. Elgin L. MacBumey. One and a half cups of grated cheese, one tablespoon of flour, one and a quarter teaspoon salt, a very small pinch of cayenne pepper, the whites of three eggs

Cook this with the app: pantry check, scaling, and the assistant.