Pancake Balls ~ 1884

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 butter to a cream, rub five or six large lumps of sugar upon the rind of a lemon until all the yellow part is taken off, then crush them to a powder, and mix them with the butter; add four well-beaten eggs, and knead them thoroughly with the dough. Make the mixture into small balls, insert a little marmalade or jam into the centre of each, close the aperture, and put them in a warm place to rise for a few minutes longer. Fry them in boiling fat until they are lightly browned, drain well, and dish them on a folded napkin, with powdered sugar sifted over them. Time, about then minutes to fry the balls.