Americanappetizervegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Balls
From The Landmarks club cook book, 1903
Serves 4
Serve hot with lettuce and French dressing.
Presented as published in 1903. 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
164Calories
12 gProtein
4 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein12 g
Carbohydrates3.9 g
Fiber0 g
Sugars0.1 g
Total Fat11 g
Saturated Fat5.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol119 mg
Sodium568 mg
Potassium90 mg
Calcium283 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus242 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate14 mcg
Choline78 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 75. The excerpt below is the record exactly as published.
CHEESE BALLS. One cup of grated cheese (old), whites of two eggs, beaten stiff. Mix cheese and whites ; add a pinch of red pepper and a little salt
Cook this with the app: pantry check, scaling, and the assistant.