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Italian Balls

From The Buckeye cook book (1887).

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A historical recipe

The Buckeye cook book, by Wilcox, Estelle Woods, comp (1887).

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. three-quarters pint boiling milk
  2. one and a half pints milk
  3. three well-beaten eggs

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Boil together tablespoon butter and eight of water, add pinch each salt and pepper, ten tal^lospoons flour and three of grated Parmesan cheese, stirring all the time, and boil a a minute or two.
  2. Take off and stir in thoroughly three well-beaten eggs.
  3. Divide mixture into balls and poach them in three-quarters pint boiling milk ;
  4. when done place on sieve to drain.
  5. Make a sauce of tal)lespoon butter, four of flour and one and a half pints milk;
  6. let simmer for fifteen minutes or till it thickens.
  7. Put a layer of balls in a small baking dish, then a layer of grated cheese, then a layer of the sauce ;
  8. repeat till dish is full, strcAving grated cheese over the top;
  9. brown in oven and serve hot.
  10. Very delicious.

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Grater
  • Wooden spoon
  • Sieve
  • Colander
Source not stated by archive.org
Credit

From The Buckeye cook book (1887), printed page 196, digitised by the Internet Archive: https://archive.org/details/buckeyecookbook00wilc

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.