Candy Balls
From The junior cook book, 1920
Good for mailing or as a gift.
Presented as published in 1920. 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
1787Calories
26 gProtein
442 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1787 kcal
Protein26 g
Carbohydrates442 g
Fiber34 g
Sugars262 g
Total Fat5.3 g
Saturated Fat0.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.5 g
Cholesterol0 mg
Sodium44 mg
Potassium4523 mg
Calcium318 mg
Iron6.9 mg
Magnesium270 mg
Phosphorus679 mg
Zinc2.7 mg
Copper1.9 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C155 mg
Vitamin A164 mcg
Vitamin E1.1 mg
Vitamin K118 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)24 mg
Folate249 mcg
Choline37 mg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 23. The excerpt below is the record exactly as published.
CANDY BALLS A best-of-all Christmas candy that is good any time of year Measure out 1 cupful of dates, seeded, 1 cupful of figs, 1 cupful of prunes (cooked and seeded), 1 cupful of nuts, any kind. Put all thru a meat grinder using the medium sized cutter. Take the juice and grated rind of 1 orange. Mix all together into a smooth paste. Roll the paste into small, even-sized balls about the size of a marble. Put 1/4 cupful of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.