Pancakes

Ingredients

• 1 pint milk
• 2 eggs
• \ lb. flour
• dust of nutmeg
• 2 ozs. sugar

Method

1. 1

   Put the flour into a bowl, add the milk and sugar, and mix to a smooth batter.

2. 2

   Beat the eggs to a froth, stir them into the batter and add the dust of nutmeg.

3. 3

   Put this aside in a cool place for half-an-hour or longer.

4. 4

   When ready to use have a very clean frying pan and make hot in it one tablespoonful lard or clean white dripping, pour this out into a jar, and then put just sufficient of the batter into the pan to cover the bottom thinly.

5. 5

   Fry this until you see a bluish smoke issuing from beneath the cake, and by giving the pan a sharp jerk sideways the cake will be loosened.

6. 6

   Turn it over and fry the other side about half the time.

7. 7

   Turn out the pancake on a sugar sprinkled board, sprinkle the pancake with sugar, roll it up, divide it into three, and proceed in this way until all the batter is used.

8. 8

   Send to the table very hot and serve with slices of lemon.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 67. The excerpt below is the record exactly as published.

1 pint milk 4 ozs. bread crumbs 2 eggs 1 lemon 4 ozs. sugar 2 ozs. butter Put the crumbs in a bowl, boil the milk, and pour it over them. Add the grated rind from the lemon, sugar, and butter. Beat up the yolks only of the eggs and stir them in. Line a pie dish with the paste and put the jam over the bottom. Fill up the dish with the crumb mixture and place in a moderate oven till set, and brown on top. Whisk the whites of the eggs to a stiff froth, stir in two ounces of castor sugar, pile this on top of the pudding, and re-bake in a cool oven until set. BAKED APRICOT PUDDING. \ tin of apricots 2 ozs. castor sugar 2 large sponge cakes 3 eggs \ pint milk ' almond essence Break up and soak the sponge cakes in the milk. Rub the apricots through a hair sieve, add the sugar and four diops of almond essence and mix this with the soaked sponge cake. Separate the Ill yolks from the whites of the eggs. Beat up the yolks and add this to the cake mixture. Pour all into a buttered pie dish and bake for fifteen minutes. Whisk the whites of the eggs to a stiff froth, stir in two ounces of castor sugar, pile this on top of the pudding, and re-bake in a cool oven till set. RICE IMPERIAL. | pint clear jelly a few preserved cherries a little angelica \ lb. rice IP pints milk \ pint cream \ oz. gelatine P lb. castor sugar vanilla essence Set a mould with the jelly and cherries and angelica. Stew the nee until tender m the milk and allow to cool. When cold, add the cream, gelatine melted in a little water, the sugar, and vanilla. Turn this into the mould and set on ice. When set, turn the rice out carefully and pour round a puree of apricots. BATTER FOR FRUIT FRITTERS. 4 ozs. flour salt \ pint tepid water whites of two eggs 1 tablespoonful salad oil Mix a pinch of salt with the flour and make into a batter with the water, stir in the oil, and just before using beat the whites of eggs to a froth and mix them in. The batter will be much lighter if allowed to stand an hour before using. CORONATION PUDDING. \ lb. sponge cake 2\ tablespoonfuls sugar grated rind of half a lemon i pint milk 2 eggs and 2 yolks of eggs 1 oz. almonds 1 oz. crystallised cherries a little angelica Butter a pudding mould thickly. Blanch the almonds, cut the cherries in halves and the angelica in small strips. Place tastefully in the buttered mould. Crumble the sponge cake and put it into a basin. Boil together the milk and sugar, pour the boiling milk on the sponge cake and allow to soak until cold, add the lemon rind. Whisk the eggs and yolks until light and frothy, beat them into the soaked sponge cake, pour the mixture carefully into the decorated mould, cover and steam for one-and-a-half hours. Serve with sherry sauce. H 112 ALEXANDRA PUDDINGS. 6 apples rind of half a lemon 2 tablespoonfuls sugar 2 oz. butter 2 eggs ■} pint bread crumbs d pint milk grated nutmeg Peel, core, and slice the apples, chop the lemon rind finely, put them into a pan with the sugar and a tablespoonful of water, and simmer to a pulp. Then stir in the butter and allow to cool. Beat up the eggs and add them, with the crumbs, milk, and a little nutmeg to the apple, mix thoroughly, pour into greased dariole moulds, and bake in a moderate oven twenty minutes. Turn them out on a glass dish, dust over with sugar, and serve. VICTORIA PUDDING. 1 pint milk 6 oz. bread crumbs 3 tablespoonfuls sugar 1 tablespoonful brandy 3 eggs 2 oz. butter vanilla essence Boil together the milk, butter, and sugar, and pour over the crumbs. Add the brandy and essence to taste. Beat up the eggs very lightly and stir into the mixture. Have ready a well greased pudding mould neatly decorated with slices of citron peel, stoned raisins, or preserved cherries, pour in the mixture, cover, and steam one-and-a-half hours. Serve with vanilla or fluff sauce. AMBER PUDDING. 6 apples -J-lb. white sugar rind and juice of 1 lemon J lb. puff paste 3 oz. butter 1 oz. castor sugar 3 eggs Butter a pie dish and line it with puff paste. Peel, core, and stew the apples to a pulp with the lemon juice, rind, and sugar, then rub through a wire sieve, add the beaten yolks of three eggs, and mix thoroughly. Pour ah into the dish and bake in a moderate oven twenty minutes. Beat the whites to a stiff froth, and pile this on the apple, and re-bake slowly, until set and lightly browned. TAPIOCA PUDDING. 1 cupful tapioca 1 teaspoonful butter 3 pints milk 3 tablespoonfuls sugar a dust of nutmeg or cinnamon | Wash the tapioca and put it into a buttered pie dish, mix the sugar and milk together, pour it over the tapioca, add the butter, dust over with nutmeg and cinnamon, and bake in a moderate oven one-and-a-half hours. 113 RICE PUDDING (Without Eggs.) 1£ pints milk 1 teaspoonful butter 1£ tablespoonfuls rice dusting of spice or nutmeg 2 tablespoonfuls sugar Wash the rice and put it into a pie dish, dissolve the sugar in the milk and pour it over the rice, put the butter and spice on top, and bake in a moderate oven one-and-a-half hours. Do not allow the milk to boil in the oven or the spice will cause the rice to turn very dark. 1 pint milk 2 eggs \ lb. flour PANCAKES. dust of nutmeg 2 ozs. sugar Put the flour into a bowl, add the milk and sugar, and mix to a smooth batter. Beat the eggs to a froth, stir them into the batter and add the dust of nutmeg. Put this aside in a cool place for half-an-hour or longer. When ready to use have a very clean frying pan and make hot in it one tablespoonful lard or clean white dripping, pour this out into a jar, and then put just sufficient of the batter into the pan to cover the bottom thinly. Fry this until you see a bluish smoke issuing from beneath the cake, and by giving the pan a sharp jerk sideways the cake will be loosened. Turn it over and fry the other side about half the time. Turn out the pancake on a sugar sprinkled board, sprinkle the pancake with sugar, roll it up, divide it into three, and proceed in this way until all the batter is used. Send to the table very hot and serve with slices of lemon. GOLDEN PUDDING. \ lb. bread crumbs 3 tablespoonfuls chopped suet 3 tablespoonfuls marmalade 2 eggs

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