Cheese Balls

Ingredients

• two eggs
• just enough grated cheese to handle the mixture
• pepper and salt to taste

Method

1. 1

   Roll into balls the size of a walnut, dip in egg and cracker crumbs and fry in hot lard a delicate brown.

2. 2

   Serve while hot with salad.

Nutrition per serving

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; then add the whites of three eggs beaten stiff; shape in balls the size of walnuts, roll in crackers crumbs, sifted fine; fry in deep fat, or rather boil, and drain on brown paper. Serve hot or with a salad. CHEESE BALLS. Mrs. Charlotte Appleton^ Bayside^ L, I. Beat two eggs very light, add just enough grated cheese to handle the mixture, and pepper and salt to taste

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