Fruit Balls
From Delicate dishes, 1896
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
1319Calories
26 gProtein
165 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories1319 kcal
Protein26 g
Carbohydrates165 g
Fiber12 g
Sugars7.2 g
Total Fat65 g
Saturated Fat33 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol225 mg
Sodium933 mg
Potassium1261 mg
Calcium294 mg
Iron9.8 mg
Magnesium97 mg
Phosphorus399 mg
Zinc2.7 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D1 mcg
Vitamin C106 mg
Vitamin A87 mcg
Vitamin E2 mg
Vitamin K9.7 mcg
Vitamin B60.5 mg
Vitamin B121 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.9 mg
Folate148 mcg
Choline167 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from Delicate dishes (1896), page 32. The excerpt below is the record exactly as published.
FRUIT BALLS. Chop 2 ounces of suet fine, add 4 ounces of bread- crumbs, white of i egg, 5^ cup of currants, i^ of chopped raisins and a little citron
Cook this with the app: pantry check, scaling, and the assistant.