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PANCAKES.
TAKE three ounces of flour and put it in. a basin. Add half a
saltspoonful of salt, and mix it well into the flour. Break two eggs
into the flour, and add a dessertspoonful of milk, and mix all well together
with a wooden spoon. Stir in gradually half a pint of milk, making the
mixture very smooth. Let this mixture stand before frying it into pancakes..
Put a frying-pan on the fire, and put into it a piece of lard the size of a nut,
and let it get quite hot, but it must not burn. Pour into the frying-pan two
large tablespoonfuls of the batter, and let it run thinly all over the pan.
When the pancake has become a light brown on one side, shake the pan, and
toss the pancake over, to brown the other side the same.. Stand a plate in front
108 —
PANCAKES— continued.
of the fire to heat. When the pancake is fried, turn it on to the heated plate,
squeeze about fifteen drops of lemon juice, and sprinkle a teaspoonful of moist
sugar✪ Pancakes over it. Then roll up the pancake, and place it on the edge of the plate,
so as to leave room for the remainder of the pancakes. Fry all the pancakes in
this manner, adding each time a piece of lard the size of a nut. For serving,
arrange the pancakes on a hot dish, placing one on the top of the other.
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RICE WAFFLES.
RUB through a sieve two large cups of warm boiled rice ; add to it a
tablespoonful of dry flour, two-thirds of a teaspoonful of salt, two
teaspoonfuls of baking powder. Beat separately the yolks and whites of
RICE W A F F L E 8 — continued.
three eggs; add to the yolks three gills of milk, work it into the flour,
then add an ounce of melted butter✪ Rice Waffles ; beat the whites of the eggs thoroughly ;
mix the whole together. Heat the waffle-iron, and grease it evenly ; poui
the batter into the half of the iron over the range until nearly two-thirds
full, cover, allow to cook a moment, then turn and brown slightly on the
other side.
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BATTER FOR FRITTERS.
MIX eight ounces of fine flour with about half a pint of water into a
smooth batter, dissolve two ounces of butter over a slow fire, and
then stir it by degrees into the flour. Then add the whites of two eggs✪ Batter for Fritters
whisked to a stiff froth and stir them lightly in.
110 -
- mm z m
Page 44 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1 g m >4 m m j« 3s g f ^ iS Si ® ffl J& ® lit & S* ‘Gi w
tig #j,6I ffl ^ ^ ¥. ±
#| if — H 'boPI Si
« ns ^ *a»^ « l f i 2 z S 5
# (M Jtl fiFf ^ $7 # 4i M IE. $¥ Hf
?„*,* I t i ts» f
ffi g <£) ^ ii *8Li® # J®
!,ts ^#si = fjum is is § *:
PANCAKES.
TAKE three ounces of flour and put it in. a basin. Add half a saltspoonful of salt, and mix it well into the flour. Break two eggs into the flour, and add a dessertspoonful of milk, and mix all well together with a wooden spoon. Stir in gradually half a pint of milk, making the mixture very smooth. Let this mixture stand before frying it into pancakes. Put a frying-pan on the fire, and put into it a piece of lard the size of a nut, and let it get quite hot, but it must not burn. Pour into the frying-pan two large tablespoonfuls of the batter, and let it run thinly all over the pan. When the pancake has become a light brown on one side, shake the pan, and toss the pancake over, to brown the other side the same. Stand a plate in front
108 —
PANCAKES— continued.
of the fire to heat. When the pancake is fried, turn it on to the heated plate, squeeze about fifteen drops of lemon juice, and sprinkle a teaspoonful of moist sugar over it. Then roll up the pancake, and place it on the edge of the plate, so as to leave room for the remainder of the pancakes. Fry all the pancakes in this manner, adding each time a piece of lard the size of a nut. For serving, arrange the pancakes on a hot dish, placing one on the top of the other.
m m if # -nioT m o m %
# lit FI % th l- ffil.H M — to,
m m m m ^ * % % n a m iM.m mm &
it A 10 M S -Sf, H tyl &§ A it t
B *1 W m — A, m in 0 41,0
im K -h — $$,51 10,1s ^ a,#,jr m
« a i
10 A0
.it it
lit an a-ti a sf »
^ 4-Zfe — •
ffl ie ie itt tr « * ffl # # m _ - lit ‘K - m @ sj m m m a, a
&,tm H. ia.fit iill'USSiffH Slltfl fe,U B, - A) g
& s ^ it m tut M a pi la it, 4], n ^
f n#,# H » ffl m M itt te,* # & ffl
R'J 10 Z #, T- A A m is ®I A If 4- in in
$ as fr — is a fe,* tA /i.itt a
Mo m w>-&m hi is iK ra lit « - m &
RICE WAFFLES.
RUB through a sieve two large cups of warm boiled rice ; add to it a tablespoonful of dry flour, two-thirds of a teaspoonful of salt, two teaspoonfuls of baking powder. Beat separately the yolks and whites of
RICE W A F F L E 8 — continued.
three eggs; add to the yolks three gills of milk, work it into the flour, then add an ounce of melted butter ; beat the whites of the eggs thoroughly ; mix the whole together. Heat the waffle-iron, and grease it evenly ; pour the batter into the half of the iron over the range until nearly two-thirds full, cover, allow to cook a moment, then turn and brown slightly on the other side.
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gn 7$ ft fig, lit s® i§0 /Mafi
— ti #j ibis ^ # — w m0m ffl
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tr
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PI o
A,M ft T
T
- - m ft.a.55 a ©j = =
BATTER FOR FRITTERS.
MIX eight ounces of fine flour with about half a pint of water into a smooth batter, dissolve two ounces of butter over a slow fire, and then stir it by degrees into the flour. Then add the whites of two eggs whisked to a stiff froth and stir them lightly in.
- mm z m
Records on this page
PancakesRice WafflesBatter for Fritters