vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese Balls
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Delicious with warm gingerbread. An excellent lunch or tea dish.
Presented as published in 1884. 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
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 168. The excerpt below is the record exactly as published.
half or two thirds of a cup of curd^ but it is worth saving. It is the flesh- forming or nutritive part of the milk. Put it in a small bowl, with the butter, salt, and cream ; mix it to a smooth paste with a spoon. Take a teaspoonful, and roll in the hand into a smooth ball. It should be quite moist, or the balls will crack. If too soft to handle, put it in a cool place for an hour, and then it will shape easily. Or it may be served without shaping, just broken up lightly wdth a fork. If scalded too long, the curd becomes very hard and brittle. It is better w^hen freshly made, and is deli- cious with warm gingerbread. An excellent lunch or tea dish. Season this cheese with one tahlespoonful of finely powdered sage
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.