Golden Balls

Ingredients

• three-quarters of a pint of water
• a pinch of salt
• rather more sugar
• one ounce of butter
• sufficient flour to make a stiff paste
• five eggs

Method

1. 1

   Boil together in a pan water, salt, sugar, and butter.

2. 2

   When this is absolutely boiling, stir in gradually sufficient flour to make a stiff paste, that requires some effort to stir.

3. 3

   Let this simmer for rather under half an hour, then draw the pan from the fire and let it cool a little.

4. 4

   Stir in eggs, one at a time, stirring in the first thoroughly before adding the next.

5. 5

   Then turn this paste into a basin and let it stand for at least three hours.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 88. The excerpt below is the record exactly as published.

GOLDEN BALLS X)OIL together in a pan three-quarters of a pint of water, a pinch of salt and rather more sugar, and one ounce of butter. When this is absolutely boiling, stir in gradually sufficient flour to make a stiff paste, that requires some effort to stir. Let this simmer for rather under half an hour, then draw the pan from the fire and let it cool a little. Stir in five eggs

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