Boiled Apple Balls

Name: Boiled Apple Balls
Ingredients: two pounds of good apples; one half-pound of sugar; the grated rind of a lemon; one ounce of butter; quarter of a pint of milk; six eggs

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

1840Calories

45 gProtein

359 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories1840 kcal

Protein45 g

Carbohydrates359 g

Fiber15 g

Sugars327 g

Total Fat58 g

Saturated Fat12 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.3 g

Omega-30.1 g

Cholesterol1197 mg

Sodium479 mg

Potassium1561 mg

Calcium395 mg

Iron6.6 mg

Magnesium96 mg

Phosphorus838 mg

Zinc4.9 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D7.2 mcg

Vitamin C89 mg

Vitamin A538 mcg

Vitamin E3.8 mg

Vitamin K6.3 mcg

Vitamin B61 mg

Vitamin B123.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.8 mg

Niacin (B3)1.3 mg

Folate152 mcg

Choline940 mg

Caffeine0 mg

Water1216 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Boiled Apple Balls. Peel, core, and cut up into dice, two pounds of good apples ; put them in a basin and mix with them one half-pound of sugar, the grated rind of a lemon, one ounce of butter, quarter of a pint of milk, and six eggs

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