vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Fruit Balls
From Mary Jane's cook book, 1916
Serves 12
Presented as published in 1916. 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
143Calories
3 gProtein
22 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories143 kcal
Protein3.2 g
Carbohydrates22 g
Fiber2.7 g
Sugars17 g
Total Fat5.4 g
Saturated Fat0.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium24 mg
Potassium237 mg
Calcium19 mg
Iron0.5 mg
Magnesium32 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A1.3 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate15 mcg
Choline2.1 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 31. The excerpt below is the record exactly as published.
FRUIT BALLS. Dates, 1/2 pound. Figs, y2 pound. Peanut butter, % cup. Confectioner's sugar.
Cook this with the app: pantry check, scaling, and the assistant.