Pancakes

Ingredients

• One pint of flour
• one pint and a half of milk
• two eggs
• one small teaspoonful of salt

Method

1. 1

   Mix ingredients, fry in a hot pan, and roll up when done.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 139. The excerpt below is the record exactly as published.

PANCAKES, ETC. French Fritters. — Bell Fritters. — Rice Fritters. — Puff Fritters. — Apple Fritters. — Spanish Fritters. — Snow-flake Sauce. — Beny- ville Fritters.— Quaking Pudding.— Pancakes.— Scotch Pancakes. Fbench Fbittbbs. Pbovidb one quart of fresh milk ; sift one quart of fine flour and mix it to a paste with half the milk ; put the other half on the fire in a preserving-kettle, and as soon as it boils thicken it with the paste, and stirring steadi- ly let it cook until very well done ; then set it aside to cool in a large bowl or pan. Meanwhile beat separately, until perfectly light, the whites and yolks of ten eggs, mix them, and add to the batter a spoonful at a time un- til all is in. Add a teaspoonful of salt. Have a small oven ready, half -full of boiling lard ; drop into it, for each fritter, not quite a spoonful of the batter, and take the fritters out with a perforated ladle before they turn dark. Begin to fry your fritters before the meat dinner is taken up, and when fried a pretty, brown put them into a colan- der, so that every particle of lard may drain from them. Eat with hot, boiled molasses, wine and sugar, or any sweet sauce that you like best. Bell Fbittebs. Put one quart of water into a kettle, with a large spoon- ful of butter ; set it on a slow fire, and stir into it by degrees one quart of flour, adding a teaspOonful of salt. VIMQINIA COOKERY-BOOK, 301 When perfectly smooth pour it into a dish to cool ; then beat six eggs very light, the whites and yolks separately, and then knead all together. Make the dough into small balls and drop into boiling lard ; when of a light-brown dish them. This quantity will serve a family of eight persons. One pound of lard should be allowed for the frying. RiGB Fbittebs. A pint of rice boiled soft, and a table-spoonful of but- ter added while it is hot. Beat up three eggs very Ught, and add them to the rice after it has become cool. Make into balls, and fry in boiling lard. Eat with molasses for a plain dessert. Puff Fbittebs. To one pint of milk put eight spoonfuls of flour, mixing them well together. Grease a pan well, and in it scald this batter well, stirring all the time that it is upon the fire. When removed and cold, add fourteen eggs well beaten. Mix all together until perfectly smooth, beat un- til light, and drop from a spoon into boiling lard, like other fritters. Applb Fbittbbs. (Mn. Maria BaDdolph.) Pare some apples, and cut them in thin slices ; put them in a bowl, with a glass of brandy, some white wine, a quar- ter of a pound of pounded sugar, a little cinnamon fine- ly powdered, and the rind of a lemon grated ; let them stand some time, turning them over frequently; beat two eggs very light; add one quarter of a pound of flour, a table - spoonful of melted butter, and as much cold water as will make a thin batter; drip the apples on a sieve, mix them with the batter; take one slice 303 VmQimA COOKBUTBOOK, with a spoonful of batter to each fritter ; fry them quick- ly of a light-brown, drain them well, put them in a dish^ sprinkling sugar over each, and glaze them nicely. Spanish Fbittbrs. Make up a quart of flour, with one egg well beaten, a large spoonful of yeast, and as much milk as will make it a little softer than muffin dough ; mix it early in the morn- ing ; when well risen work in two spoonfuls of melted butter, make it into balls the size of a walnut, and fry them a light-brown in boiling lard, and eat them with molasses or the sauce given just below. Snow-plakb Sauck. Take half a pound of nice butter, a pound of sugar (pulverized if possible), and a teacupful of sweet but rich cream. Wash the salt carefully from the butter, and cream it well, then put in the sugar, which must also be creamed with the butter. Put the cream into a pitcher, and then as you stir the butter and sugar pour this into it in as small a stream as possible — ^this being necessary in order to get the butter and cream to mix smoothly. Season with lemon or vanilla. If you make it of granulated sugar, prepare the sauce the day before it is needed, and set it in a cool place to get firm. After mixing, wet your hands and make into small oval pones, or into one large round pat like butter, and serve it in a small flat dish. In helping it, slice it with a silver knife instead of a spoon. Bebbyvillb Fbittbbs. Mix one pint of rich milk with five table-spoonfuls of fiour, four eggs, beaten, and the addition of two apples chopped up fine; fry them. VIRGINIA COOKERY-BOOK, 909 Quaking Pudding. (Jadge 8t George Tucker.) Take one pint of cream, out of which take two or three spoonfuls and mix quite smooth with a spoonful of fine flour; set the rest to hoil. When it has boiled, take it off and stir in the cold cream and flour until smooth. When it is cool, beat five eggs and two whites of eggs; stir in grated nutmeg or mace and a little salt; sweeten to your taste. Butter a wooden bowl or other vessel and put it in. Tie a cloth over and boil it half an hour. It must be put into boiling water and turned about a few minutes, to pre- vent the eggs going to one side. When done, turn it into a dish and pour over it a sauce of melted butter, sugar, and wine. You may dress it with citron or other sweet- meats. Pancakes. One pint of flour, one pint and a half of milk, two eggs, and one small teaspoonful of salt

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