Currant Pancakes

Ingredients

• the thin rind of a lemon
• a 2.5 pint of milk
• two ounces of butter
• two table-spoonfuls of sugar
• one pound of flour
• six well-beaten eggs
• two table-spoonfuls of water
• a pinch of salt
• a table-spoonful of brandy
• a little sugar and lemon-juice

Method

1. 1

   Infuse lemon rind in milk by the fire.

2. 2

   Add butter and sugar, then cool.

3. 3

   Mix flour with eggs, water, salt, and brandy, then add cooled milk.

4. 4

   Fry in butter or lard, adding currants, and serve with sugar and lemon juice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 444. The excerpt below is the record exactly as published.

Currant Pancakes, — Put the tliin rind of a lemon into a saucepan with a 2Jiiit of milk, and let it stand by the side of the fire for some time to draw out the flavour. When this is extracted, put with the milk two ounces of butter and two table-spoonfuls of sugar, and when the butter is melted, put the milk on one side to cool. Mix one pound of flour very smoothly with six well-beaten eggs and two table-spoonfuls of Avater, add a pinch of salt and a table-spoonful of brandy, and afterwards the cooled millc. Molt a little butter or lard in' the frying-pan ; when quite hot, pour in sufiicient batter to cover it thinly, immediately strew a few dried and picked currants over it, loosen the edges, brown the pancake on both sides, and serve with a little sugar and lemon- juic

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