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Fruit Balls
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
1305Calories
30 gProtein
192 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories1305 kcal
Protein30 g
Carbohydrates192 g
Fiber21 g
Sugars132 g
Total Fat54 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium27 mg
Potassium2564 mg
Calcium241 mg
Iron6.9 mg
Magnesium213 mg
Phosphorus754 mg
Zinc3.2 mg
Copper1.7 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C8.6 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K6.3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate29 mcg
Choline18 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 29. The excerpt below is the record exactly as published.
Fruit Balls 1 cupful raisins 1^/^ cupfuls dates 2 tablespoonfuls lemon juice 1 cupful nut meats
Cook this with the app: pantry check, scaling, and the assistant.