vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Balls or Quenelles for Soup
From Cookery for every household, 1914
Serves 1
These may be made quenelle-shaped if preferred.
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
263Calories
13 gProtein
27 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories263 kcal
Protein13 g
Carbohydrates27 g
Fiber1.2 g
Sugars0.9 g
Total Fat11 g
Saturated Fat5.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol50 mg
Sodium686 mg
Potassium110 mg
Calcium297 mg
Iron1.6 mg
Magnesium19 mg
Phosphorus233 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A96 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate54 mcg
Choline46 mg
Caffeine0 mg
Water24 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 497. The excerpt below is the record exactly as published.
tea- cupful bread- crumbs. 1 oz. butter. 1 egg. A pinch of nutmeg. A pinch of sugar. Pepper. Salt. Put the butter into a basin and beat it to a cream. Add the egg and seasoning and then the bread- crumbs by degrees. Stir well together and then set the mixture aside in a cool place for an hour at least. Form it into small balls the size of a marble and boil in soup for 10 minutes. 1286. Cheese Balls or Quenelles for Soup \ tea- cupful bread- | Salt. Pepper. crumbs. Beaten egg. 1 oz. grated cheese
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