Pancake Soup
From Harper's cook book encyclopædia, 1902
Serves 4
Time to fry pancakes is about ten minutes.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 417. The excerpt below is the record exactly as published.
Pancake Soup SOUPS Potage a la Cr6cy yolks of three eggs. Pour a little of the hot soup gradually upon the eggs and flour, stirring all the while, and as soon as well mixed pour into the soup, with a little cream. Then add one quart of rich, unskimmed milk; let all come to a boil, and pour into a tureen over some small squares of cold bread. Serve it very hot. Pancakes, Soup of. — Make very thin plain pancakes in the usual way, and be careful to put no more fat into the pan with them than is required to prevent them sticking. Drain them on blotting-paper, to free them from grease, and cut them into nar- row strips about an inch long, or into small diamonds or squares. Throw them into a saucepan contain- ing two pints of clear brown gravy soup
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