German Balloons

Ingredients

• Flour, 1 cup
• Butter, 1 tablespoon
• Eggs, 3
• Lard
• Lemons, 1 1/2
• Powdered sugar

Method

1. 1

   Put a cup of water in a saucepan, and when it is boiling, add the butter.

2. 2

   When the butter is melted, add the flour, and beat it with a fork or with a wire whip, until it is smooth, and leaves the sides of the pan.

3. 3

   Remove from the fire, and add the eggs, one at a time, beating each one very vigorously before adding the next one.

4. 4

   Let it stand until cold.

5. 5

   When ready to cook, drop it, spoonful at a time, into moderately hot lard, and fry for about 15 minutes.

6. 6

   Take out with a skimmer, and dry on brown paper.

7. 7

   The batter will puff into hollow balls, if the fat is not too hot.

8. 8

   For the sauce, strain the juice of the lemons, to which add the powdered sugar, and 1/2 cup of boiling water.

Nutrition per serving

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 73. The excerpt below is the record exactly as published.

GEEMAN BALLOONS Flour, 1 cup, Butter, 1 tablespoon, Eggs, 3, Lard, Lemons, li/^. Powdered sugar

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