Pancake Batter with Apples

Ingredients

• 3 eggs
• % cup of sugar
• 1 cup of flour
• % tsp. of cinnamon
• % cup of milk
• Butter for 'baking'
• % tsp. of salt
• Sugar and cinnamon for sprinkling
• % glass white wine
• 3 medium sized apples

Method

1. 1

   Stir eggs, flour, milk, and salt to make a batter.

2. 2

   Peel and slice apples, remove cores, and soak in white wine with sugar and cinnamon for 1 hour.

3. 3

   Heat butter in a pan, dip apple slices in batter, and fry until golden brown.

4. 4

   Sprinkle with sugar and cinnamon.

5. 5

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 112. The excerpt below is the record exactly as published.

1 cup of flour % tsp. of cinnamon % cup of milk Butter for 'baking % tsp. of salt Sugar and cinnamon for sprink- 3 medium sized apples ling. % glass white wine Preparation: Eggs, flour, milk and salt are stirred to a pancake batter. The apples are peeled and cut into thick slices, the core carefully removed, the white wine with sugar and cinnamon poured over the slices, covered and left standing for 1 hour. Heat the butter in a pan, dip the apple slices into the bat- ter and put them into the hot butter, then put on another table- spoonful of batter and bake on both sides to a nice brown color. Strew sugar and cinnamon over. Serve hot. No. 52— MACARONI WITH PARMESAN CHEESE. Quantity for 6 Persons. % lb. of macaroni 2 cloves 3 qts. of water % lb. of butter 1 tbsp. of salt 1 pinch of pepper 1 medium sized onion % lb. of grated Parmesan cheese Preparation: The macaroni is broken into pieces and — 237 — cooked well in boiling salt water, which will require % hour. Drain the water oif, strew pepper and grated cheese on, put the butter on and cook a while longer. Serve hot with a to- mato or lobster dressing. No. 53— BAKED MACARONI. Quantity for 6 Persons. Iijgredients and preparation are the same as given under No. 52, but these are put into a buttered baking-dish, % pt. of cream poured on, roll crumbs and butter on top and baked in the oven to a nice color. No. 54^MACARONI WITH HAM. Quantity for 6 Persons. Ingredients and preparation are given in Chapter 5, No. 13, Boiled Ham With Macaroni. No. 55— FISH MACARONI. Quantity for 6 Persons. % lb. of macaroni 1 tbsp. of flour 3 qts. of water 1 pt. of cream or milk 1 tbsp. of salt 2 tbsps. of lemon juice 2 lbs. of boiled fish Salt to taste % lb. of grated Parmesan cheese 1 pinch of pepper % pt. white wine % cup sliced champignons % lb. of butter Preparation: The macaroni is broken into inch pieces and boiled in 3 qts. of salt water. The fish is cleaned, dressed and boiled in salt water, then the skin and bones are taken out and the fish cut into small pieces. Butter a baking-dish, put in a layer of macaroni, then fish and Parmesan cheese and cham- pignons, sprinkled with white wine. Repeat this 3 times, the last layer being macaroni. A dressing is made of % lb. of melted butter into vdiich the flour, cream or milk, lemon juice, salt and pepper are stirred, tihis poured over the macaroni, the y^ lb. of butter cut in small pieces, sprinkled over the top and baked in the oven to a nice color. No. 56— MACARONI PUDDING. Quantity for 6 Persons. % lb. of macaroni % lb. of grated Parmesan cheese 3 qts. of water, for cooking 4 eggs 1 tbsp. of salt % pt. of cream Scant % lb. of butter 1 pinch of pepper and one of salt Preparation: The macaroni is broken into 1 inch pieces. — 238 — cooked in 3 qts. of salt water, and drained. Cream the butter, stir in the yolks of eggs, cheese, salt, pepper and macaroni. Beat the whites of eggs and add, stirring lightly. Put into a buttered baking-dislh or casserole, which has been strewn with bread crumbs, cover well, set in a steamer over a kettle of boiling water and cook 1 hour. Serve with a truffle or brown butter dressing and turn pudding out on a platter. No. 57— MUFFIINS. Quantity for 6 Persons. % pt. of flour % pt. of milk % pt. of corn meal 2 tbsps. of melted butter 1/3 cup of sugar 2 tsps. of baking powder 2 eggs Preparation: Flour, corn meal, sugar, eggs, milk and melted butter are mixed to a smooth batter, the baking pow- der added, then small muffin tins buttered and filled with dough. Bake 20 minutes. No. 58— CHOCOLATE PIE WITH WHIPPED CREAM. Quantity for 6 Persons. % lb. of butter % glass water 1% cups of flour For the Filling. % lb. of sugar Vi cup of water % lb. grated sweet chocolate 1 tsp. vanilla 3 eggs For the Frosting. Whipped cream Preparation: The pie crust is made as given under No. 16. For the filling, cook the chocolate 5 minutes with the water, sugar and vanilla, stirring constantly, remove from the stove and stir in the yolks of eggs and the beaten whites. This mixture is poured into the baked pie crust and put back into the oven to thicken. When cold, cover with whipped cream mixed with sugar and vanilla. — 239 — CHAPTER 16. SAUCES. FRUIT. Stewed fruit used as a sauce is a wholesome and valuable food. It is served with poultry and game. It is refreshing for patients. The fruit must be cooked in a pot or kettle free from any kind of grease. The spices must be removed from sauces and jams before serving. Fruit jams and sauces look best when served in glass dishes. No. 1— APPLE SAUCK Quantity for 6 Persons. 2 lbs. of apples % cup of white wine, if you 3 cups of water like it Sugar to taste 1 slice of lemon 1 tsp. of lemon juice Preparation: The apples are pared, cored, cut up into eighths, boiled until tender with water, wine, lemon slice, lemon juice and sugar. They should be cooked on a moderate fire to prevent scorching, rubbed through a colander, served cold in a glass dish. No. 2— CHERRY SAUCE. Quantity for 6 Persons. 2 lbs. of cherries Sugar to taste 1 cup of water Preparation: The cherries are cleaned, the stems picked off, cooked until tender in sugar and water and served cold. Sour cherries require much sugar. No. 3— STRAWBERRY SAUCE. Quantity for 6 Persons. 2 qts. of strawberries 1 cup of sugar % cup of water Preparation : The berries are cleaned and washed. Water and sugar are boiled down to a syrup ; cool it and put in the strawberries and shake them until they are well mixed with the syrup. Then put them in a cool place. — 240 — No. 4— RASPBERRY SAUCE. Quantity for 6 Persons. 1 qt. of raspberries % cup of sugar

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