three table-spoonfuls of Hour to a smooth
paste with a Little cold milk. Add a pinch of
salt, a table-spoonful of powdered sugar, a little
grated nutmeg, half a pint of milk, and four
well-whisked eggs. Pare the outer skin from
a medium-sized beetroot, which has been
properly boiled. Cut it into thin slices, and
cxush it to pulp in a mortar, then stir it into
the batter ; fry the pancakes in the usual way,
roll them neatly, and sei-ve them on a hot dish
with white cm-rant jelly, or preserved apricots,
round them. Time, six minutes to fry the
pancake. Probable cost, Sd. Sufficient for four
or six persons.
Pancakes, Scotch,— Mix three table-
spoonfuls of flour✪ Pancakes, Rose-coloured to a smooth paste with a
little cold milk. Add a pinch of salt, the well-
beaten yolks of three eggs, two drops of lemon,
and two drops of ratafia flavouring, a tea-spoon-
ful of sugar, and half a pint of new milk, or
cream, if obtainable. Leave the batter in a cool
place until it is wanted for use, then at the
last moment stir in briskly the whites of the
eggs, which have been beaten to a firm froth.
Fry the pancakes in the usual way, but instead
of turning them, brown the upper part with a
salamander, or red-hot fire-shovel. When the
pancakes are done, spread quickly over them a
little jam or marmalade, roll them up, and then
serve them on a hot dish, with powdered sugar
sifted over them. If liked, half a dozen ratafias,
or three macaroons, may be crushed to powder,
and stirred into the batter. Time to fry the
pancakes, five minutes. Probable cost, 6d.
Sufficient for three or four persons.
Pancakes, Snow.^ — Freshly-fallen snow
may be used instead of eggs in making batter
for pancakes. Care must of course be taken
that the snow is as pure as possible. The
batter should be made rather thick, and the
snow mLxed with each pancake just before it is
put into the pan. As a general rule, it may be
calculated th^t two table-spoonfuls of snow will
be equal to one egg.
Pancakes, Soup of (a German recipe).
—Fry a couple of plain pancakes in the usual
way, and be careful to put no more fat into the
pan with them than is required to prevent
them sticking. Drain them on an inverted
sieve, or press them between two sheets of
blotting-paper, to free them from grease, and
cut them into narrow strips, about an inch
long, or if preferred into small diamonds or
squares. Tlirow them into a saucepan contain-
ing two pintfi of clear brown gravy soup,
boiling hot ; let them boil quickly for a minute
or two, and serve. Time, ten minutes to fry
the pancakes. Probable cost of pancakes, 4d.
Sufficient for four or five persons.
Pancakes, Stuffed.— Make a pint of ✪ Pancakes, Stuffed
Page 1081 · 4 recipe records on this page
Presented as published in 1892. 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
three table-spoonfuls of flour to a smooth paste with a Little cold milk. Add a pinch of salt, a table-spoonful of powdered sugar, a little grated nutmeg, half a pint of milk, and four well-whisked eggs. Pare the outer skin from a medium-sized beetroot, which has been properly boiled. Cut it into thin slices, and crush it to pulp in a mortar, then stir it into the batter ; fry the pancakes in the usual way, roll them neatly, and serve them on a hot dish with white cm-rant jelly, or preserved apricots, round them. Time, six minutes to fry the pancake. Probable cost, Sd. Sufficient for four or six persons.
Pancakes, Scotch,— Mix three tablespoonfuls of flour to a smooth paste with a little cold milk. Add a pinch of salt, the wellbeaten yolks of three eggs, two drops of lemon, and two drops of ratafia flavouring, a tea-spoonful of sugar, and half a pint of new milk, or cream, if obtainable. Leave the batter in a cool place until it is wanted for use, then at the last moment stir in briskly the whites of the eggs, which have been beaten to a firm froth. Fry the pancakes in the usual way, but instead of turning them, brown the upper part with a salamander, or red-hot fire-shovel. When the pancakes are done, spread quickly over them a little jam or marmalade, roll them up, and then serve them on a hot dish, with powdered sugar sifted over them. If liked, half a dozen ratafias, or three macaroons, may be crushed to powder, and stirred into the batter. Time to fry the pancakes, five minutes. Probable cost, 6d. Sufficient for three or four persons.
Pancakes, Snow.^ — Freshly-fallen snow may be used instead of eggs in making batter for pancakes. Care must of course be taken that the snow is as pure as possible. The batter should be made rather thick, and the snow mLxed with each pancake just before it is put into the pan. As a general rule, it may be calculated that two table-spoonfuls of snow will be equal to one egg.
Pancakes, Soup of (a German recipe). —Fry a couple of plain pancakes in the usual way, and be careful to put no more fat into the pan with them than is required to prevent them sticking. Drain them on an inverted sieve, or press them between two sheets of blotting-paper, to free them from grease, and cut them into narrow strips, about an inch long, or if preferred into small diamonds or squares. Throw them into a saucepan containing two pints of clear brown gravy soup, boiling hot ; let them boil quickly for a minute
or two, and serve. Time, ten minutes to fry the pancakes. Probable cost of pancakes, 4d. Sufficient for four or five persons.
Pancakes, Stuffed.— Make a pint of
Records on this page
Pancakes, WindsorPancakes, Rose-colouredPancakes, ScotchPancakes, Stuffed