Golden Balls
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 14. The excerpt below is the record exactly as published.
Golden Balls. Take one ounce of sweet almonds and two of bitter, blanched and pounded, three tablespoonfuls of apricot jam, two ounces of fine bread-crumbs ; mix all well together, and then add one ounce of creamed butter
Cook this with the app: pantry check, scaling, and the assistant.