Cannon Balls
From Manual for army cooks, 1896
These, with lime-juice sauce, are an excellent anti-scorbutic, and will keep good for twelve months, and longer.
Presented as published in 1896. 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
21535Calories
307 gProtein
3588 gCarbs
682 gFat
Full nutrition (33 nutrients)
Calories21535 kcal
Protein307 g
Carbohydrates3588 g
Fiber0 g
Sugars1485 g
Total Fat682 g
Saturated Fat356 g
Monounsaturated Fat215 g
Polyunsaturated Fat23 g
Cholesterol463 mg
Sodium852 mg
Potassium32830 mg
Calcium4619 mg
Iron248 mg
Magnesium5548 mg
Phosphorus3657 mg
Zinc27 mg
Copper14 mg
Manganese51 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E10 mg
Vitamin K24 mcg
Vitamin B615 mg
Vitamin B121.8 mcg
Thiamin (B1)26 mg
Riboflavin (B2)12 mg
Niacin (B3)204 mg
Folate4361 mcg
Choline302 mg
Caffeine0 mg
Water1203 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 77. The excerpt below is the record exactly as published.
CANNON BALLS. (Sufficient for 22 men. ) 6 pounds flour. 3 pints molasses, li pounds suet. 1 pint water
Cook this with the app: pantry check, scaling, and the assistant.