Fried Biscuit Balls

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For the balls

A quarter of a pound of biscuit grated ↝ Biscuit, NFS [Biscuits, muffins, quick breads]
a quarter of a pound of currants clean washed and picked ↝ Currants, european black, raw [Fruits and Fruit Juices]
a quarter of a pound of suet shred small ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
half a large spoonful of powder sugar ↝ Sugars, powdered [Sweets]
a very little salt ↝ Salt, table, iodized [Spices and Herbs]
some grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
two yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]

For frying

fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the sauce

melteed butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
a little sack or white wine

Instructions (5)

Mix all ingredients for the balls well together.
Take two yolks of eggs and make it up in balls as big as a turkey’s egg.
Fry them in fresh butter of a fine light brown.
For sauce, have melted butter and sugar, with a little sack or white wine.
Mind to keep the pan shaking about, that they may be all of a fine light brown.

Original Text

A quarter of a pound of biscuit grated, a quarter of a pound of
currants clean washed and picked, a quarter of a pound of suet
shred small, half a large spoonful of powder sugar, a very little
salt, and some grated nutmeg; mix all well together, then take
two yolks of eggs, and make it up in balls as big as a turkey’s egg.
Fry them in fresh butter of a fine light brown; for sauce have
melteed butter and sugar, with a little sack or white wine. You
must mind to keep the pan shaking about, that they may be all of
a fine light brown.

Notes

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