vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Cheese Balls
From Boston Cooking-School cook book, 1896
Serves 1
Variations include rolling in finely chopped nut meats or adding ginger.
Presented as published in 1896. 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
198Calories
5 gProtein
19 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein5 g
Carbohydrates19 g
Fiber8.8 g
Sugars6.2 g
Total Fat14 g
Saturated Fat5.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol25 mg
Sodium10084 mg
Potassium603 mg
Calcium89 mg
Iron5.4 mg
Magnesium47 mg
Phosphorus106 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A615 mcg
Vitamin E7.3 mg
Vitamin K21 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate12 mcg
Choline13 mg
Caffeine0 mg
Water34 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 209. The excerpt below is the record exactly as published.
CREAM CHEESE BALLS Mash cream cheese, moisten with cream or salad dressing. Season to taste with salt and paprika. Shape in balls about 1 inch in diameter
Cook this with the app: pantry check, scaling, and the assistant.