Hartaitahs (Pikelets)
From Banquets of the nations, 1911
Serves 6
Eaten with tea.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 188. The excerpt below is the record exactly as published.
Hartaitahs. (Pikelets.) Prepare some dough as for sfinges. Clean an earthen pan by well rubbing with soft soap and drying. Place it on a slow fire till very hot ; then drop in a spoonful of the thin dough. When set, turn the pikelet, being careful not to burn. Put a small piece of butter and a little honey
Cook this with the app: pantry check, scaling, and the assistant.