Maizena Pancakes

Ingredients

• three ounces of maizena
• half a tumblerful of milk
• a dessert-spoonful of olive oil
• an egg
• a pinch of salt

Method

1. 1

   Mix maizena, milk, olive oil, egg, and salt thoroughly.

2. 2

   Make pancakes in the usual manner.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 129. The excerpt below is the record exactly as published.

Maizena pancakes. Purée of onions à la Soubise. Chop up about twenty onions, warm in butter, but do not let them brown, stir in two or three tablespoonsful of purée of white haricot beans, and à pinch of grated nutmeg, and pass through a tammy ; if the purée is too thick for soup, add a little stock, and serve with fried dice of bread. Stewed pheasant. Truss the pheasant for boiling, lard it with fine strips of bacon, sprinkle with salt, pepper, and mixed spice; be careful to lard even the legs, cover with slices of bacon, and place in a stew-pan lined with bacon ; moisten with equal quantities of white wine, and stock, and simmer for two hours ; when done, drain the pheasants, remove the slices of bacon, and dish up covered with game sauce. Maizena pancakes. Take three ounces of maizena, half a tumblerful of milk, a dessert-spoonful of olive oil, an egg, and a pinch of salt

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