Cheese Puff-balls

Ingredients

• five table-spoonfuls of Parmesan cheese
• five table-spoonfuls of flour
• a salt-spoonful of salt
• a pinch of paprika
• three dessert-spoonfuls of butter
• three unbeaten eggs

Method

1. 1

   Stir together cheese, flour, salt, and paprika.

2. 2

   Melt butter in boiling water, add mixture, beat for several minutes, cool, then add eggs and beat hard for twenty minutes.

3. 3

   Drop spoonfuls on greased paper and bake for twenty minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 90. The excerpt below is the record exactly as published.

Cheese Puff-balls CHEESE Welsh Rabbit it will keep good for two or three weeks. Time, about twenty minutes. Cheese Puff-balls. — Stir together five table - spoonfuls of Parmesan cheese, grated ; five table-spoonfuls of flour, a salt-spoonful of salt, and a pinch of paprika. Have ready on the fire a large cup of boiling water, into which three dessert-spoonfuls of butter have been melted. Into this turn the flour - and - cheese mixture, and as it boils beat for several min- utes. Remove the saucepan from the fire and let the contents get thor- oughly cold. Then add three un- beaten eg

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