vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
French Pancakes
From Boston Cooking-School cook book, 1896
Serves 6
Makes 18 to 24 pancakes.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 44. The excerpt below is the record exactly as published.
FRENCH PANCAKES 1 cup flour Y% teaspoon salt 4 cup powdered sugar 1 cup milk 2 eggs Mix dry ingredients, add milk, stir until perfectly smooth. Add eggs, beat thoroughly, and cook one by one in tiny frying pan, very lightly greased. Tilt pan so that pancakes may be very thin and even. Spread with jelly and roll. Makes 18 to 24. Crépes Suzette. Add 1 teaspoon brandy and grated rind of ~ Y lemon to mixture for French Pancakes. Roll and reheat in Crépe Suzette Sauce: Cream 14 cup butter, beat in 4% cup pow- dered sugar, and add grated rind and juice of 2 tangerines or 1 orange and 14 cup Curacao
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