| '''Priestly doughnuts with almonds, but one can see from the context that they are more akin to pancakes as made in Silesia and known as "gabion baskets"'''<br>
Take half a pound of finely crushed almonds, four egg yolks and one whole egg, as well as some cream; beat it all well, season with sugar and butter. Then add fine flour and mix into thick batter, but not too thick, so that you can pour it with a spoon; only then heat well an iron pan and grease it with butter; pour the batter onto it and fry over hot coals, then remove and roll up.
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{{Cytat
| Staroświeckim pączkiemIf an old-fashioned doughnut were to hit you in the face, trafiwszy w oko, mógłby je był podsinić {{..you could get a black eye from it.}}
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| tytuł = Customs and Culture in Poland under the Last Saxon King
| oryg = Staroświeckim pączkiem, trafiwszy w oko, mógłby je był podsinić {{...}}
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| tytuł = Opis obyczajów i zwyczajów za panowania Augusta III
| nazwisko r = Kitowicz
{{Cytat
| French pastries, layer cakes, pasties, sponge cakes, and the like – doughnuts even – were brought to the highest level of perfection. {{...}} The new doughnuts were so plump and light that you could squeeze them in your hand and they would swell and ooze like a sponge, so light that a mere puff of wind pight whisk them off the plate.| oryg = Ciasta także francuskie, torty, pasztety, biszkopty i inne, pączki nawet wydoskonaliły się do stopnia jak najwyższego. {{...}} Dziś pączek jest tak pulchny, tak lekki, że ścisnąwszy go w ręku, znowu się rozciąga i pęcznieje, jak gąbka do swojej objętości, a wiatr zdmuchnąłby go z półmiska.