A pudding of rice, butter, wine and sugar. The nature of 'Nelson Balls' in this context is unclear, but the receipt is repeated in several early 19th Century cookbooks including 'The Cook's Dictionary and House-keeper's Directory' of 1830 by Richard Dolby.
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
NELSON PUDDINGS. Put into a Dutch oven six small cakes, called Nelson balls or rice cakes, made in small teacups. When quite hot, pour over them boiling melted butter, white wine, and sugar.
For other dishes associated with Lord Nelson, see:
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