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Bundee (Sweet Balls)
From Banquets of the nations, 1911
Serves 6
Eat when cold.
Presented as published in 1911. 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
381Calories
4 gProtein
48 gCarbs
20 gFat
Full nutrition (25 nutrients)
Calories381 kcal
Protein4.1 g
Carbohydrates48 g
Fiber0 g
Sugars19 g
Total Fat20 g
Saturated Fat11 g
Polyunsaturated Fat0.8 g
Cholesterol57 mg
Sodium0.9 mg
Potassium52 mg
Calcium7.4 mg
Iron2.1 mg
Magnesium10 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin B60 mg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate60 mcg
Water3.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 109. The excerpt below is the record exactly as published.
Bundee. (Sweet Balls.) Take half a pound of rough wheat flour, and cook in sufficient ghee (melted butter) until it forms into small pellets by continuous moving with a spoon. Boil four ounces of sugar with the same quantity of ghee
Cook this with the app: pantry check, scaling, and the assistant.