Pancakes

Ingredients

• three ounces of flour
• two eggs
• one half pint of milk
• one ounce of sugar
• one salt-spoonful of salt
• one half of a lemon
• three ounces of butter

Method

1. 1

   Mix flour, egg yolks, salt, and milk in a bowl.

2. 2

   Whip egg whites to stiff froth, stir into batter.

3. 3

   Melt butter in frying pan, pour in batter, cook until browned on both sides.

4. 4

   Sprinkle with sugar and lemon juice, roll, and serve hot.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 105. The excerpt below is the record exactly as published.

one half of a lemon. First pare and core the pears, cut them into small pieces, squeeze into a sauce-pan the juice of the lemon, add to it 156 PUDDINGS. half of the cold water and an ounce and a half of the sugar, and placing the sauce-pan over the fire, let its contents come to the boiling-point ; when boiling, throw into it the pears, also the raisins, and let them cook therein very slowly for half an hour. When done, turn the mixture out upon a plate. When quite cool, make up a crust by mixing upon a board the flour and butter; make a hole in the centre of this, into which drop the yolk of the egg, pour over the remaining cold water, and knead all lightly together. Roll this out to about an inch in thickness, and cut it into pieces about four inches square. Beat the white of the egg lightly, and brush the edges of the crust with it ; put into each of these squares an equal quantity of the cold mixture from the plate, fold the edges together, brush over each a little of the white of egg, sprinkle over each a little of the sugar, and placing the rissoles upon a slightly-floured baking- tin, bake them in a moderate oven for half an hour. Serve in a folded napkin. Peach Sago. — One quart of peaches, one half pound of sago, three ounces of sugar, one pint of cold water. Put the sago into a pudding-dish, cover it with the cold water, and allow it to soak therein for two hours ; and when the sago is sufficiently soaked, skin and stone the peaches, place them regularly upright in the sago, sprinkle over alj the sugar, and placing the pudding-dish into a moderate oven, let the pudding bake for one hour. Serve hot. Com Starch Pudding. — Four table-spoonfuls of corn- starch, one quart of milk, two ounces of sugar, one salt- spoonful of salt, two bay-leaves, two eggs. Put the milk into a sauce-pan over the fire, and while it is heating moisten the corn-starch with a little cold milk, and beat it smooth. Just before the milk reaches the boil- ing-point, crush the bay-leaves in the hands, that the flavour may be more readily drawn out, and throw them into the milk, after which stir in the corn-starch ; stir all constantly PANCAKES. 157 until boiling, and when boiling allow this to continue for five minutes, still stirring to prevent scorching, which the corn- starch and milk are both apt to do. Draw the sauce-pan then aside from the fire to let its con- tents cool a little, and in the time allowed for this beat together the eggs and sugar, add to the sugar and eggs the salt, and removing the bay-leaves from the mixture in the sauce-pan, stir into it the sugar and eggs ; after which all must be poured into a small pudding -dish, and this be placed in a moderate oven and permitted to bake for ten minutes. This pudding should be served hot. NOTE. — Corn-starch blanc-mange may be prepared exactly as is the above pudding, except that the eggs must be left out ; and in- stead of being baked, the preparation must be poured into moulds and allowed to stand in them until cooled into forms. This blanc- mange is served with jam or jelly and sweet cream. Pancakes. — Three ounces of flour, two eggs, one hah* pint of milk, one ounce of sugar, one salt-spoonful of salt, one- half of a lemon, three ounces of butter

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