Very Fine Corn Balls

Name: Very Fine Corn Balls
Ingredients: an ounce of gum arabic; half a pint of water; a pound of confectioners’ sugar

From The Pennsylvania German cook book, 1902

Presented as published in 1902. 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

1859Calories

1 gProtein

475 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories1859 kcal

Protein1.3 g

Carbohydrates475 g

Fiber22 g

Sugars444 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium52 mg

Potassium11 mg

Calcium95 mg

Iron0.3 mg

Magnesium2.4 mg

Phosphorus0 mg

Zinc0 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water242 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 45. The excerpt below is the record exactly as published.

VERY FINE CORN BALLS. Dissolve an ounce of gum arable in half a pint of water, after dissolved add a pound of confectioners’ sugar

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