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Fried Cheese Balls

Name: Fried Cheese Balls
Yield: 1 servings
Ingredients: 11⁄2 cups grated mild cheese; Few grains cayenne; 1 tablespoon flour; 3 egg whites; 1⁄4 teaspoon salt; Cracker dust

From Boston Cooking-School cook book, 1896

Serves 1

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

833Calories

57 gProtein

28 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories833 kcal

Protein57 g

Carbohydrates28 g

Fiber6.8 g

Sugars3.1 g

Total Fat58 g

Saturated Fat31 g

Monounsaturated Fat12 g

Polyunsaturated Fat4 g

Omega-30.2 g

Cholesterol157 mg

Sodium1621 mg

Potassium635 mg

Calcium1152 mg

Iron2.6 mg

Magnesium82 mg

Phosphorus803 mg

Zinc6.5 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A1018 mcg

Vitamin E8.6 mg

Vitamin K24 mcg

Vitamin B60.7 mg

Vitamin B121.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)2.8 mg

Folate72 mcg

Choline13 mg

Caffeine0 mg

Water190 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 208. The excerpt below is the record exactly as published.

FRIED CHEESE BALLS 11% cups grated mild cheese Few grains cayenne 1 tablespoon flour 3 egg whites V4 teaspoon salt Cracker dust

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