Apricot Balls
From Shallowford cookery, 1951
(If not able to grind apricots, put in a blender with the condensed milk.)
Presented as published in 1951. 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
As published
This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 9. The excerpt below is the record exactly as published.
Apricot Balls 1% cup (6 oz.) dried 1% cup moist canned apricots ground coconut, shredded 2/3 cups (% can or 7% oz.) 4 lemon Eagle brand sweetened condensed
Cook this with the app: pantry check, scaling, and the assistant.