Pancakes

Ingredients

• ½ lb. flour
• two eggs
• a pinch of salt
• a quarter of a pint of milk

Method

1. 1

   Mix flour, eggs, salt, and gradually add milk.

2. 2

   Beat for 5-10 minutes, add more milk if lumpy, and strain into a jug.

3. 3

   Melt lard in a frying pan.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 99. The excerpt below is the record exactly as published.

PANCAKES AND SOUFFLES. Egg Fritters Sweet. — Take three eggs and beat them up, yolks and whites together, add to this a table¬ spoonful of sugar and a gill of cream ; then mix into it sufficient flour to make a stiff paste that the fork would stand up in. Have ready some boiling fat and drop a spoonful of the batter into it, fry until quite brown, strain them on a paper and sprinkle with some sifted sugar. The fat that they are fried in should be clarified and used again and again for any sweet things. Jena Jelly. — Take four new sponge cakes, one pint of any kind of jelly, and one pint of custard. Place the sponge cakes into a glass bowl, and pour over them the jelly made hot. When cold and set, pour the custard over the cake and jelly. Now beat up the white of an egg and a little white sugar into a froth, and place it in little heaps upon the custard and jelly, and finish by putting a teaspoonful of jam in the centre of each little heap. Pancakes. — Put \ lb. flour into a basin, make a bay in the centre, add two eggs, a pinch of salt, and by degrees a quarter of a pint of milk

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