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

1858Calories

46 gProtein

366 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories1858 kcal

Protein46 g

Carbohydrates366 g

Fiber22 g

Sugars329 g

Total Fat58 g

Saturated Fat12 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.3 g

Omega-30.1 g

Cholesterol1197 mg

Sodium483 mg

Potassium1583 mg

Calcium503 mg

Iron6.8 mg

Magnesium103 mg

Phosphorus834 mg

Zinc5.1 mg

Copper0.6 mg

Manganese0.4 mg

Vitamin D7.2 mcg

Vitamin C165 mg

Vitamin A540 mcg

Vitamin E3.9 mg

Vitamin K6.3 mcg

Vitamin B61.1 mg

Vitamin B123.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)1.6 mg

Folate154 mcg

Choline943 mg

Caffeine0 mg

Water1209 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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