New England Pancakes

Ingredients

• three tablespoonfuls of fine flour
• half a pint of cream
• a small pinch of salt
• the well-whisked yolks of four
• the whites of two eggs
• a heaped tablespoonful of sifted sugar
• two or three drops of lemon, almond, or any other flavouring

Method

1. 1

   Mix three tablespoons of fine flour smoothly with a little cold milk.

2. 2

   Gradually add half a pint of cream, a pinch of salt, the well-whisked yolks of four and the whites of two eggs, a heaped tablespoon of sifted sugar, and flavouring.

3. 3

   Let the batter stand for an hour before cooking, then fry as thin pancakes.

4. 4

   Strew sifted sugar and powdered cinnamon on each pancake, roll it up, and serve very hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 993. The excerpt below is the record exactly as published.

New England Pancakes.— Mis three table-spoonfuls of fine flour very smoothly with a little cold milk. Add gradually half a pint of cream, a small pinch of salt, the weU-whisked yolks of four and the whites of two eggs, a heaped table-spoonful of sifted sugar, and two or three drops of lemon, almond, or any other flavouring

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