Italian Balls

Ingredients

• tablespoon butter
• eight of water
• pinch of salt
• pinch of pepper
• ten tablespoons flour
• three of grated Parmesan cheese
• three well-beaten eggs
• three-quarters pint boiling milk
• tablespoon butter
• four of flour
• one and half pints milk

Method

1. 1

   Boil together butter and water, add salt, pepper, flour, and Parmesan cheese, stirring constantly for 1-2 minutes.

2. 2

   Remove from heat and stir in beaten eggs.

3. 3

   Form into balls and poach in boiling milk.

4. 4

   Drain on a sieve.

5. 5

   For the sauce, melt butter, add flour, and milk; simmer until thick.

6. 6

   Layer balls, cheese, and sauce in a baking dish, top with cheese, and brown in the oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 115. The excerpt below is the record exactly as published.

Italian JBalls. — Boil together tablespoon butter ai^ eight of water, add pinch each salt and pepper, ten tablespoons flour and tlnree of grated Parmesan cheese, stirring all the time, and boil a a minute or two. Take off and stir in thoroughly three well-beaten e^gs. Divide mixture into balls and poach them in three-quarters pint boiling milk ; when done place on sieve to drain. Make a sauce of tablespoon butter, four of nour and one and £t half pints milk ; let simmer for fifteen minutes or till it thickens. Put a layer of balls in a small baking dish, then a layer of grated cheese, then a layer of the sauce ; repeat till dish is full, strewing grated cheese over the top ; brown in oven and serve hot. Very delicious. Mock' Crab, — Break up a half pound soft rich cheese with a cheese-knife, or fork, mix with it a teaspoon dry mustard, a salt- spoon salt, half a saltspoon pepper and a dessert-spoon vinegar ; serve it cold with a plate of thin bread and butter or crisp crackers. RagamuMna. — Take raised biscuit dough, roll out to inch thick- ness, sprinkle thickly with grated cheese, roll up like a jelly roll, cut in about inch slices from the end and place m pans, with cut side down ; let rise a little while and bake quickly. Baking powder dough may be used, placing at once in oven. Very nice. Spaghetti Butter, — Spaghetti is macaroni in another form, a solid cord instead of a tube. Take two cups broken spaghetti, one each of minced cheese and milk, butter size of an egg, and two ^olks of eggs. Throw the spaghetti into water that is already boil- ing, and salted. After cooking twenty minutes drain it dry, and put it into the buttered dish in whicn it is to be baked. Put the cheese and butter and half the milk into a saucepan and stir them over the fire till the cheese is nearly melted ; mix the yolks with the rest of the milk, pour that into the saucepan, then add the whole to the spaghetti in the pan, and bake it a ^rellow brown in as short a time as possible. It loses its richness if cooked too long, through the tougnening of the cheese. This butter ought to be yellow as gold. Scallopade. — Soak one cup dry bread-crumbs ia new or fresh ^ milk. Beat into this three well-beaten eggs

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