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Cheese Balls

Cheese balls made with grated cheese, eggs, flour, butter, spices, fried and coated in breadcrumbs.

From an old cookbook · modernised transcription
By Tracy, Suzanne. [from old catalog] · From a historical cookbook (Internet Archive) · 24 ingredients
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Cheese Balls

Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cheese Balls

Ingredients

Directions

Cheese balls

  1. Add a dash of cayenne pepper, then add grated cheese and the whites of three eggs.

  2. Add one-fourth teaspoonful of salt, then beat the dough until stiff.

  3. Add the salt, pepper and grated cheese.

  4. Shape into small balls about the size of a walnut.

  5. Roll the balls in fine bread crumbs, then in beaten egg, then again in bread crumbs.

  6. Fry in hot fat.

  7. Serve with salad.

Sweet dough

  1. Add one-fourth cupful of butter and two eggs.

  2. Add one cupful of sugar and two teaspoonfuls of baking powder.

  3. Add two cups of flour.

  4. Add one-half level teaspoonful of one cupful of milk.

  5. Add nutmeg and three drops of almond extract.

  6. Cream the butter, then add the sugar and egg yolks and cream together.

  7. Add the flour and milk alternately.

  8. Sift the baking powder and nutmeg with the flour.

  9. Beat the whites of the eggs stiff and add.

  10. Add the flavoring to the mixture.

Cut and fry

  1. Roll very thin.

  2. Cut into shape.

  3. Fry in deep fat heated very hot.

  4. Cook until nicely browned.

  5. Roll in powdered sugar and cinnamon.

Nutrition, whole recipe (rough)

1084Calories
33 gProtein
33 gFat
164 gCarbs
What these numbers assume: 14 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Nutmeg1 tsp ground (2.2g)12
Almond1 almond (1.2g)7
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)6
Cinnamon1 tsp ground (2.6g)6
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Tracy, Suzanne. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Almond + potatotop 10% of all pairs
    Smell alikemoderate
    Cooked together337 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whites beaten stiff add lift, and yolks bind the dough and add richness.
Flour
Provides the structure that holds the dough together as it sets and fries.
Butter
Adds fat for tenderness and rich flavour in the dough.
Sugar
Adds sweetness and helps the surface brown when cooked.
Baking powder
Releases gas in the dough, helping it rise and become light.
Milk
Adds moisture that hydrates the flour and keeps the dough soft.

The step that matters

Beat the whites of the eggs stiff and add.. Stiffly beaten egg whites trap air that gives the dough lift. If they are under-beaten they add little lift, and if they are overmixed into the dough they collapse and make it dense.

Swap the ginger

How well each one fits the dish's main ingredients (sugar, flour, milk, almond, butter, potato, egg):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Capersfits better
  4. Gingerthe original

Fit is the average pairing score against sugar, flour, milk, almond, butter, potato, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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