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Apple Balls for Fruit Soup
From European and American cuisine, 1914
Serves 2
Any kind of fruit may be used.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
653Calories
22 gProtein
116 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein22 g
Carbohydrates116 g
Fiber8.9 g
Sugars46 g
Total Fat15 g
Saturated Fat3.5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol287 mg
Sodium766 mg
Potassium606 mg
Calcium229 mg
Iron5.9 mg
Magnesium62 mg
Phosphorus337 mg
Zinc2.5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D1.5 mcg
Vitamin C14 mg
Vitamin A127 mcg
Vitamin E1 mg
Vitamin K8.4 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.4 mg
Folate132 mcg
Choline246 mg
Caffeine0 mg
Water376 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 57. The excerpt below is the record exactly as published.
Apple Balls for Fruit Soup.— Peel and core 4 large greening apples, place them in a pan, and bake in a medium hot oven ; when done press the apples through a sieve ; add the yolks of 3 eggs, ly^ cup grated bread crumbs, Yg tablespoonful butter, 2 teaspoonfuls sugar, 1 tablespoonful fine-cut citron, V4 teaspoonful cinnamon
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