Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Bread-and-Cheese Balls for Soup
From The home cook book, 1905
Serves 1
Can drop directly into the soup if clear soup is not a concern.
A modern interpretation · AI-generated from the original record
Ingredients
- half a cup of fine soft breadcrumbs
- half a cup of soft American cheese
- half a teaspoon of salt
- an uncooked egg
Method
Mix breadcrumbs, cheese, salt, and cayenne.
Stir to a paste with the egg, form into small balls, and drop into boiling water for two minutes before transferring to the soup.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 11. The excerpt below is the record exactly as published.
BREAD-AND-CHEESE BALLS FOR SOUP Mix half a cup of fine soft breadcrumbs with half a cup of soft American cheese and half a teaspoon of salt and a dash of cayenne. When thoroughly blended stir to a paste with an uncooked egg
Cook this with the app: pantry check, scaling, and the assistant.