Cheese Balls
From Kirmess cook book, 1907
Serves 4
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
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 beaten to a stiff froth, mix thoroughly. Boll into balls, dust with cracker crumbs and fry in deep lard. Serve immediately. CHEESE BALLS. Mrs. W. P. Watson. Mix together thoroughly one cupful and half of grated cheese, a quarter of a teaspoon of salt, and a few grains of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.