appetizer
Cheese Balls
From French dishes for American tables, 1886
Presented as published in 1886. 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
445Calories
35 gProtein
5 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein35 g
Carbohydrates5 g
Fiber0 g
Sugars0.6 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol609 mg
Sodium762 mg
Potassium279 mg
Calcium587 mg
Iron2.8 mg
Magnesium37 mg
Phosphorus639 mg
Zinc4.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A387 mcg
Vitamin E1.9 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate75 mcg
Choline449 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 78. The excerpt below is the record exactly as published.
three eggs, one by one, then add an ounce of grated Parmesan cheese, mixing it well with your other ingredients. Lift out some of your mixt- ure with a spoon, drop it on a pan, forming it into small balls about the size of a nut, and brush them with beaten egg. Cut an ounce of Gruyere cheese
Cook this with the app: pantry check, scaling, and the assistant.