Fruit Balls

Ingredients

• 2 ozs. of suet
• twice the quantity of bread crumbs
• the white of 1 egg
• 1/2 cup of chopped raisins
• 1/2 cup of currants

Method

1. 1

   Chop suet and mix with bread crumbs, egg white, raisins, currants, and citron.

2. 2

   Form into balls and cook in boiling water until they surface.

3. 3

   Serve with a rich brandy sauce.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 15. The excerpt below is the record exactly as published.

y2 cup of currants dusted with a little flour. Pour into a buttered bowl and steam y2 hour. Serve with a sauce. It is very nice without the currants. 51 April. 14. — Banana Fritters. Cut 8 bananas in pieces. Make a French fritter batter as follows : Put 1 cup of flour into a bowl ; beat the yolks of 2 eggs, add to them 2/i of a cup of cold water, then add this gradually to the flour, stirring all the while. It should form a smooth but rather liquid paste, but at the same time have enough consistency to adhere to the bananas ; add a tablespoonful of olive oil, the well- beaten whites of the eggs and a level tea- spoonful of baking powder. Mix carefully ; cover the bananas with this paste and drop them into smoking hot lard and when a bright golden color, drain, sprinkle with pow- dered sugar and serve. — From " Table Talk," Philadelphia. 15. — Orange Bavarian Cream. Cover y of box of gelatine with y2 cup cold water ; soak it for y2 hour j stir 1 lb. sugar into 1 qt. of orange juice until the sugar is thoroughly dissolved, then strain this into a basin. Stand the gelatine over a ket- tle of hot water until thoroughly melted ; strain it into the orange juice and stir care- fully until the mixture begins to congeal ; 52 April. then add i % Pts- cream whipped to a stiff froth. This must be stirred very carefully from the bottom and sides of the pan until the mixture is one color; that is until all streaks of yellow disappear. Turn into your pudding mould and stand away over night. This may be served perfectly plain, or may be served with whipped cream heaped around it.— From " Table Talk," Phila. 16. — Maizura Pudding. Four tablespoonfuls maizura stirred into 2 eggs, and milk enough to make it smooth. Heat 1 qt. milk in a double boiler, and just before it boils stir in the above, constantly stirring until it thickens. Remove from the fire and flavor. To be eaten cold with cream or milk and sugar. 17.— Fruit Balls. Chop 2 ozs. of suet rather fine, having first freed it from shreds \ add to this twice the quantity of bread crumbs, that is after you have chopped the suet ; take twice the quan- tity of crumbs, add the white of 1 egg, y2 cup of chopped raisins,

Cook this with the app: pantry check, scaling, and the assistant.