Prussian Balls

Ingredients

• half a pound of flour
• half an ounce of fresh yeast
• as much milk as will make a stiff dough
• an ounce and a half of clarified butter
• two well-beaten eggs
• a table-spoonful of powdered sugar
• a tea-spoonful of good jam

Method

1. 1

   Knead flour with yeast and milk to make a stiff dough.

2. 2

   Let rise, then mix with butter, eggs, and sugar.

3. 3

   Form balls with jam inside, let rise again, and fry in hot fat until browned.

4. 4

   Drain and serve with powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1387. The excerpt below is the record exactly as published.

Prussian Balls. — Knead half a pound of flour with half an ounce of fresh yeast and as much milk as will make a stiff dough. Put it into a bowl, throw a warm cloth over it, and set it by the fire to rise. When it is light, mix it up with an ounce and a half of clarified butter, I two well-beaten eggs, and a table-spoonful of I powdered sugar flavoured with lemon-rind, and knead it until it leaves the sides of the bowl in a lump. Make it into little balls, insert inside each one a tea-spoonful of good jam

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