Pancake Balls

Ingredients

• half an ounce of yeast
• half a pound of flour
• two ounces of fresh butter
• five or six large lumps of sugar
• four well-beaten eggs
• a little marmalade or jam

Method

1. 1

   Dissolve yeast in lukewarm milk and mix with flour to make a stiff dough.

2. 2

   Let it rise.

3. 3

   Cream butter and mix with crushed sugar and eggs.

4. 4

   Knead with the dough, form balls, insert jam, and let rise again.

5. 5

   Fry in boiling fat until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1079. The excerpt below is the record exactly as published.

Pancake Balls Pancakes (another way) . — Break three eggs in a basin, add a little salt, and beat them well up ; put to them four ounces and a half of flour, mix together with milk till the whole is of the consistency of cream. Heat the frying-pan, and for each pancake put in a piece of butter the size of a walnut. Pour in the batter when the butter boils, until the bottom is covered. Fry the pancakes on both sides to a light brown. Serve one by one, or roll them up and send fiiree or four together. Pancakes (a la Creme).— Eub the rind of half a small fresh lemon with three or four large lumps of sugar until the yellow part is all taken off, then crush the sugar to powder, and mix with it a pinch of powdered cinnamon, a small pinch of salt, and an ounce of dried flour. Make this into a smooth paste with a little cold milk and an ounce of clarified butter, then stir in verj- gradually half a pint of thick cream, and the well- whisked yolks of four and the whites of two eggs. Molt a quarter of an ounce of butter in a small frying-pan, fry the pancakes verj- quickly, and serve them as hot as possible. They should be very thin ; a second supply of butter will not be required for frying. Time, three or four minutes to iry each pan- cake. Probable cost, '2s. Sufficient for four or five persons. Pancake Balls. — Dissolve half an ounce of yeast in a little lukewarm milk, and mix it with half a pound of flour, adding as much milk as is necessary to make a stiff dough. Set this in a bowl by the side of the fire, cover it with a cloth, and leave it to rise. Beat two ounces of fresh buttertoacream, rub five or six large lumps of sugar upon the rind of a lemon until aU the yellow part is taken oft', then crush them to powder, and mix them with the butter ; add four well-beaten eggs, and knead all thoroughly with the dough. Make the mixture into small balls, insert a little marmalade or jam

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