Cheese Balls

Name: Cheese Balls
Ingredients: Beat the whites of two eggs to a stiff froth; two cups of grated cheese; half a teaspoon of salt; a little cayenne

From The Raleigh cook book, 1907

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

Nutrition per serving

1167Calories

85 gProtein

31 gCarbs

78 gFat

Full nutrition (34 nutrients)

Calories1167 kcal

Protein85 g

Carbohydrates31 g

Fiber0 g

Sugars0.5 g

Total Fat78 g

Saturated Fat41 g

Monounsaturated Fat19 g

Polyunsaturated Fat4.8 g

Omega-30.3 g

Cholesterol584 mg

Sodium5565 mg

Potassium586 mg

Calcium2207 mg

Iron2.9 mg

Magnesium97 mg

Phosphorus1740 mg

Zinc12 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A715 mcg

Vitamin E2.3 mg

Vitamin K4.4 mcg

Vitamin B60.4 mg

Vitamin B124.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.3 mg

Folate62 mcg

Choline328 mg

Caffeine0 mg

Water132 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 17. The excerpt below is the record exactly as published.

Cheese Balls.x—Beat the whites of two eggs to a stiff froth, then add two cups of grated cheese, half a teaspoon of salt and a little cayenne

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