pescatariannut-freesoy-freeshellfish-free
Cheese Balls with Tomato Sauce
From The Henderson cook book, 1914
Serves 2
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
597Calories
41 gProtein
25 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein41 g
Carbohydrates25 g
Fiber3.4 g
Sugars2.7 g
Total Fat39 g
Saturated Fat20 g
Monounsaturated Fat9 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol199 mg
Sodium2622 mg
Potassium610 mg
Calcium1121 mg
Iron2.6 mg
Magnesium66 mg
Phosphorus865 mg
Zinc5.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C11 mg
Vitamin A578 mcg
Vitamin E4.6 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.3 mg
Folate33 mcg
Choline97 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 70. The excerpt below is the record exactly as published.
CHEESE BALLS WITH TOMATO SATTCE. Mix together 2 cupfuls of grated cheese, a quarter of a teaspoon of salt, a few grains of cayenne pepper and 1 cupful of crumbled stale bread ; then add 1 egg, beat lightly and a few drops of Worcestershire sauce
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