Cheese Balls
From The Apsley cookery book, 1905
The drier the cheese the better.
Presented as published in 1905. 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
264Calories
20 gProtein
3 gCarbs
19 gFat
Full nutrition (29 nutrients)
Calories264 kcal
Protein20 g
Carbohydrates2.8 g
Sugars0.2 g
Total Fat19 g
Saturated Fat11 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol57 mg
Sodium371 mg
Potassium44 mg
Calcium401 mg
Iron0.1 mg
Magnesium15 mg
Phosphorus260 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin A179 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0 mg
Folate12 mcg
Water73 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 23. The excerpt below is the record exactly as published.
Cheese Balls, Ingredient s. Two ounces of Cheese. | Whites of two Eggs. Pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.