Cheese Balls

Ingredients

• sufficient common cheese to make a half pint
• one pint of stale bread crumbs
• a half teaspoonful of salt
• a dash of red pepper
• the whites of two eggs slightly beaten

Method

1. 1

   Combine ingredients, form into balls, dip in egg and bread crumbs, and fry in hot fat.

Nutrition per serving

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 13. The excerpt below is the record exactly as published.

cheese balls to serve with lettuce, cheese souffle, for baked maca- roni, or spaghetti, or for croquettes, cheese sauce, or Duchess soup. Cheese Souffle Put one cup of stale bread crumbs with a gill of milk over the fire for just a moment; take from the fire, add the yolks of three eggs, six tablespoonfuls of grated cheese, a half teaspoonful of salt and a dash of red pepper ; stir in the well- beaten whites of the eggs ; put into indi- vidual baking dishes ; bake in a quick oven about eight minutes and send at once to the table. Cheese Balls Grate or chop sufficient common cheese to make a half pint ; add to it one pint of stale bread crumbs, a half tea- spoonful of salt, a dash of red pepper and the whites of two eggs slightly beaten

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