Cheese Balls
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
655Calories
49 gProtein
16 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein49 g
Carbohydrates16 g
Fiber0 g
Sugars0.5 g
Total Fat44 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.4 g
Omega-30.2 g
Cholesterol478 mg
Sodium2270 mg
Potassium362 mg
Calcium1131 mg
Iron2.3 mg
Magnesium54 mg
Phosphorus969 mg
Zinc6.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A437 mcg
Vitamin E1.7 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate54 mcg
Choline311 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 48. The excerpt below is the record exactly as published.
Cheese Balls* 2 eggs 1 c. grated cheese A few fine bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.