Apple Pancake

Ingredients

• 4 oz. flour
• 1 tablespoonful each dried egg
• 1 teaspoonful Al Cooking Salt
• 4 pint cold water
• 1-2 tablespoonsful hot apple pulp

Method

1. 1

   Mix flour, dried egg, dried milk, and salt to a thick batter with cold water.

2. 2

   Fry pancakes, stuff with hot apple pulp, fold, and serve.

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 2. The excerpt below is the record exactly as published.

4 teaspoonful Al Cooking Salt to every 1 lb. fruit. Cook gently until reduced to pulp. Sieve. Pour into sterlised bottles. Place closures and clips in position. Steri- lise in oven for one hour at 250°F. ‘Cool and test for seal after 12 hours. Recipe No. 27 DRIED APPLE RINGS - , Peel, core and slice into rings + inch thick. Drop into water containing 14 oz. Al Cooking Salt to the gallon. Leave soaking 10 minutes. Dry 4-6 hours in cool oven about 150°F. or less, on trays or sticks until the texture of chamois leather. Remove from oven, leave 12 hours and store in covered jars. Lee MAKERS, OF REASONABLE RECIPES Recipe No. 28 BOTTLED PLUMS Choose sound, ripe plums. Wash, wipe and pack tightly into clean jam jars. Cover with temporary lids and cook in very moderate oven until tender. Use fruit from one jar to make good the shrinkage in others. Cover to the brim with boiling water. Place airtight closures and clips, or weights, in position immediately. Test for seal after 12 hours. Sctew top preserving jars can be used if desired. Recipe No. 29 BOTTLED DAMSONS Choose sound ripe fruit. Wash and pack closely in sterilised jars. Cover to brim with cold water. Place rubber rings, caps and clips in position. Stand jars on folded cloth in deep pan. Cover with cold water to necks. Bring slowly to simmering point over 1} hours. Simmer gently 10 minutes. Cool, test for seal after 12 hours. Recipe No. 30 SUMMER PUDDING Line a pudding basin with slices of stale bread. Fill with sweetened stewed raspberries, currants or damsons. Put bread on top. Cover with plate and a heavy weight for 12 hours. Serve with custard. Recipe No. 31 POTATO SCONES To 4 lb. dry mashed potato add Al Cooking Salt to taste and 4 oz. melted matgatine. Work in gradually about 2 oz. flour. Roll out very thin. Cut into squates. Prick with fork. Cook about 3 minutes each side on greased gridle or thick frying pan. Serve hot with jam. Recipe No. 32 SAVOURY STUFFING FOR CHRISTMAS Rub 1.0z. margarine into 4 oz. bread- crumbs. Add Ai Cooking Salt and pepper to taste, 3 oz. sieved potato, 1 teaspoonful chopped parsley, a small chopped onion and a level dessertspoon- ful dried egg. Mix with cold water to a firm paste. Use for stuffing meat or bird. Recipe No. 33 APPLE PANCAKE Mix 4 oz. flour, 1 tablespoonful each dried egg and dried milk, and } teaspoon- ful Al Cooking Salt. Mix to thick batter with 4 pint cold water. Beat well. Add another }+ pint water. Fry in thin pancakes. Turn on to hot dish. Stuff with 1-2 tablespoonsful hot apple pulp

Cook this with the app: pantry check, scaling, and the assistant.