Berlin Pancakes
From Puddings and pastry à la mode, 1889
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.
Berlin Pancakes. Mix half a pound of flour and half an ounce of yeast with lukewarm milk, and allow it to rise ; then add a tiny pinch of salt, half an ounce of sugar, one and a half ounces of butter, a few drops of rose-water, three yolks of eggs, and a little milk ; work all to a soft paste till it is easily detached from the basin. Allow again to rise, divide into four, and roll out. Fill with raspberry jam
Cook this with the app: pantry check, scaling, and the assistant.