Apple Balls

Ingredients

• 5 large apples
• 1 ounce butter
• 3 ounces of sugar
• yolks of 3 eggs
• 2 teaspoonfuls of cornstarch

Method

1. 1

   Peel and chop apples, cook with butter, sugar, and lemon.

2. 2

   Add egg yolks and cornstarch, cook for 20 minutes, press through a sieve, cool, form into balls, dip in egg and crumbs, fry, and serve cold with white sauce.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 63. The excerpt below is the record exactly as published.

APPLE BALLS. (Qermany.) Peel and chop 5 large apples, add i ounce but- ter, 3 ounces of sugar, and rind and juice of a lemon. Cook and stir until smooth, add yolks of 3 eggs, and 2 teaspoonfuls of cornstarch. Cook 20 minutes, press through a sieve, and let it cool. Make into balls, dip in egg and crumbs, fry brown in a kettle of boiling lard. Put a bit of angelica or citron in the end of each to imitate a stalk, dust with sugar, arrange on a dish, and serve cold with^ a white sauce. PEARS (as cooked in Roumania). Peel, slice, and core 8 large pears. Add i roll, sliced thin, toasted and crushed to powder, 2 190 I With a Saucepan over the Sea crushed cloves, and 3 pints of water. Cook for I hour, covered, press through a sieve, add 2 ounces of sugar, the juice of a lemon, and i glass of white wine. Cook 20 minutes more, set on ice, serve with cream and sponge cakes. COMPOTE OF ORANGES. (France.) Peel, seed, and divide in quarters 4 large, sweet oranges, cook them with j4 pint sugar syrup, added to i glass of cordial. Maraschino, or Kirsch, for j4 hour. Cool, set aside, and serve cold with biscuits. COMPOTE OF RICE AND APPLES. (Northern France.) Boil j4 pint rice with i quart of water 20 minutes, drain it, add 2 ounces sugar, 2 ounces butter

Cook this with the app: pantry check, scaling, and the assistant.