Cheese Balls
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 4 tablespoons butter
- 3/4 cup flour
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 cup grated Edam Cheese
- 3 eggs
Method
- 4 tablespoons butter.
- 3/4 cup flour.
- 1/2 cup water.
- 1/4 teaspoon salt.
- 3 eggs.
- 1/4 cup grated Edam Cheese.
- Cottolene.
- PROCESS: Melt butter in a sauce-pan, add water, cook one minute;
- add flour mixed with seasonings.
- Cook until mixture leaves the sides of pan, stirring constantly.
- Cool slightly, add unbeaten eggs one at a time, add cheese.
- Mix well and drop from tip of teaspoon into deep hot Cottolene.
- Drain and serve immediately.