French Pancakes. Needed: Two eggs, 2 oz. of
butter, 2 oz. of sifted sugar, 2 oz. of flour, ^ pint of new milk✪ French Pancakes.
Beat the eggs thoroughly and put them into a basin with the
butter, which should be beaten to a
^^^^^m^^^^ cream; stir in the sugar and flour, and
'^°' — --~ — ''^"'^ when these ingredients are well mixed,
French Pancakes. ^ '
add the milk; keep stirring and beating the mixture for a
few minutes; put it on buttered plates, and bake in a quick
oven for 20 minutes. Serve with a cut lemon and sifted
sugar, or pile the pancakes high on a dish, with a layer of
preserve or marmalade between each.
Snow Eggs. Needed: Five eggs, one pint of milk,
pounded sugar to taste, flavoring of vanilla, lemon rind, or
orange flower water. Put the milk into a sauce pan with
sufficient sugar to sweeten it nicely, and the rind of half a
lemon✪ Snow Eggs. Let this steep by the side of the fire for half an hour,
when take out the peel ; separate the whites from the yolks
of the eggs, and whisk the former to a perfectly stiff froth.
Eggs 91
or until there is no liquid remaining; bring the milk to the
boiling point, when drop in the snow a tablespoonful at a
time, and keep turning the eggs until sufficiently cooked.
Then place them on a glass dish, beat up the yolks of the
eggs, stir to them the milk, add a little more sugar, and
strain this mixture into a jug; place the jug in a sauce pan
of boiling water, and stir it one way until the mixture thick-
ens, but do not allow it to boil, or it will curdle. Pour this
custard over the eggs, when they should rise to the surface.
They make an exceedingly pretty addition to a supper, and
should be put in a cold place after being made. When they
are flavored with vanilla or orange flower water, it is not
necessary to steep the milk. A few drops of the essence of
either may be poured in the milk just before the whites are
poached. In making the custard, a little more flavoring and
sugar should always be added.
Scotch Eggs. Needed: Six eggs, 6 tablespoonfuls of
forcemeat. No. 629, hot lard, Yz pint of good brown gravy.
Boil the eggs for 10 minutes; strip them from the shells, and
cover them with forcemeat. Fry the eggs a nice brown in
boiling lard, drain them before the fire from their greasy
moisture, dish them, and pour round them a quarter to half
a pint of good brown gravy. To enhance the appearance of
the eggs, they may be rolled in beaten egg and sprinkled
with bread crumbs; but this is scarcely necessary if they are
carefully fried. The flavor of ham or anchovy must pre-
ponderate in the forcemeat, as it should be very relishing.
Dutch Omelet. Break eight eggs into a basin, season
with pepper and salt✪ Scotch Eggs, add two ounces of butter cut small,
beat these well together; make an ounce of butter hot in a
frying pan, put the eggs in it, continue to stir it, drawing it
away from the sides that it may be evenly done, and shake
it now and then to free it from the pan; when the under side
is a little browned, turn the omelet into a dish, and serve.
This must be done over a moderate fire.
92 Eggs
Page 56 · 4 recipe records on this page
Presented as published in 1894. 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
French Pancakes. Needed: Two eggs, 2 oz. of butter, 2 oz. of sifted sugar, 2 oz. of flour, ^ pint of new milk. Beat the eggs thoroughly and put them into a basin with the butter, which should be beaten to a cream; stir in the sugar and flour, and '^°' — --~ — ''^"'^ when these ingredients are well mixed,
French Pancakes. ^ '
add the milk; keep stirring and beating the mixture for a few minutes; put it on buttered plates, and bake in a quick oven for 20 minutes. Serve with a cut lemon and sifted sugar, or pile the pancakes high on a dish, with a layer of preserve or marmalade between each.
Snow Eggs. Needed: Five eggs, one pint of milk, pounded sugar to taste, flavoring of vanilla, lemon rind, or orange flower water. Put the milk into a sauce pan with sufficient sugar to sweeten it nicely, and the rind of half a lemon. Let this steep by the side of the fire for half an hour, when take out the peel ; separate the whites from the yolks of the eggs, and whisk the former to a perfectly stiff froth.
Eggs 91
or until there is no liquid remaining; bring the milk to the boiling point, when drop in the snow a tablespoonful at a time, and keep turning the eggs until sufficiently cooked. Then place them on a glass dish, beat up the yolks of the eggs, stir to them the milk, add a little more sugar, and strain this mixture into a jug; place the jug in a sauce pan of boiling water, and stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle. Pour this custard over the eggs, when they should rise to the surface. They make an exceedingly pretty addition to a supper, and should be put in a cold place after being made. When they are flavored with vanilla or orange flower water, it is not necessary to steep the milk. A few drops of the essence of either may be poured in the milk just before the whites are poached. In making the custard, a little more flavoring and sugar should always be added.
Scotch Eggs. Needed: Six eggs, 6 tablespoonfuls of forcemeat. No. 629, hot lard, Yz pint of good brown gravy. Boil the eggs for 10 minutes; strip them from the shells, and cover them with forcemeat. Fry the eggs a nice brown in boiling lard, drain them before the fire from their greasy moisture, dish them, and pour round them a quarter to half a pint of good brown gravy. To enhance the appearance of the eggs, they may be rolled in beaten egg and sprinkled with bread crumbs; but this is scarcely necessary if they are carefully fried. The flavor of ham or anchovy must preponderate in the forcemeat, as it should be very relishing.
Dutch Omelet. Break eight eggs into a basin, season with pepper and salt, add two ounces of butter cut small, beat these well together; make an ounce of butter hot in a frying pan, put the eggs in it, continue to stir it, drawing it away from the sides that it may be evenly done, and shake it now and then to free it from the pan; when the under side is a little browned, turn the omelet into a dish, and serve. This must be done over a moderate fire.
92 Eggs
Records on this page
French PancakesSnow EggsScotch EggsDutch Omelet