{"id":6115,"slug":"cheese-balls-3","title":"Cheese balls","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One and one-half cups of grated Parmesan or American cheese","One tablespoonful of flour","One-quarter teaspoonful of salt","A few grains of Cayenne pepper","Whites of three eggs","Cracker dust","New lard"],"ingredients_norm":["and half cups of grated parmesan or american cheese","flour","salt","few grains of cayenne pepper","egg white","cracker dust","new lard"],"steps":["Mix one and one-half cups of grated Parmesan or American cheese, one tablespoonful of flour, one-quarter teaspoonful of salt, a few grains of Cayenne pepper and the whites of three eggs beaten stiff.","Shape in small balls or croquettes, roll in cracker dust, fry in deep fat and drain on brown paper.","New lard is necessary for frying, and they must not stand, but serve immediately."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w117:26","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c9f4cb9bbbc63ef82ac2d60ea4b24fdeb9a096b2d5ae8e0aceaa24b30361c412","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cheese-balls-3"}