vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Creamed Cheese Balls
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
196Calories
3 gProtein
3 gCarbs
19 gFat
Full nutrition (28 nutrients)
Calories196 kcal
Protein3.3 g
Carbohydrates2.8 g
Fiber0 g
Sugars0 g
Total Fat19 g
Saturated Fat11 g
Monounsaturated Fat3.9 g
Cholesterol57 mg
Sodium209 mg
Potassium77 mg
Calcium55 mg
Iron0 mg
Magnesium5.4 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin C3.7 mg
Vitamin A0 mcg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 153. The excerpt below is the record exactly as published.
reamed Oheese BallB to serve with Salad Chop very fine one small, green pepper, which has been parboiled, and core and seeds removed, and a very little pimento. Put in a mortar one-half pound of cream cheese, work until it is creamy, then add the chopped misture, a dash of cayenne, and one teaspoonful of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.