gluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Balls
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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
272Calories
23 gProtein
8 gCarbs
16 gFat
Full nutrition (30 nutrients)
Calories272 kcal
Protein23 g
Carbohydrates8.4 g
Sugars0 g
Total Fat16 g
Saturated Fat8.8 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol49 mg
Sodium992 mg
Potassium104 mg
Calcium501 mg
Iron0.3 mg
Magnesium20 mg
Phosphorus359 mg
Zinc2.5 mg
Copper0 mg
Manganese0 mg
Vitamin A129 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate3.4 mcg
Choline8 mg
Water65 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 112. The excerpt below is the record exactly as published.
Cheese Balls. — The whites of two eggs, two ounces of grated Parmesan cheeese, salt, and a dust of cayenne. Beat the eggs to a stiff froth ; stir in the cheese, salt, and pepper. Shape the mixture into balls the size of marbles, and drop them into boiling lard
Cook this with the app: pantry check, scaling, and the assistant.