Americanappetizer
Cheese Balls
From The Carbon County cook book, 1926
Presented as published in 1926. 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
2352Calories
96 gProtein
357 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories2352 kcal
Protein96 g
Carbohydrates357 g
Fiber0 g
Sugars0.5 g
Total Fat60 g
Saturated Fat30 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol157 mg
Sodium1622 mg
Potassium738 mg
Calcium1200 mg
Iron26 mg
Magnesium163 mg
Phosphorus1211 mg
Zinc9 mg
Copper0.8 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A498 mcg
Vitamin E1.2 mg
Vitamin K3.8 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)3.1 mg
Niacin (B3)31 mg
Folate759 mcg
Choline0 mg
Caffeine0 mg
Water180 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 32. The excerpt below is the record exactly as published.
Cheese Balls. 114 level teacups chopped cheese, 1 Ib. flour, pepper to taste, whites of 3 egys, 14, teaspoon salt, cracker pulver- ize
Cook this with the app: pantry check, scaling, and the assistant.