Pancakes
From The official handbook for the National Training School for Cookery, 1891
Fry all pancakes in this manner, adding lard each time.
Presented as published in 1891. 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 The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 114. The excerpt below is the record exactly as published.
Pancakes. 299 8. We should stand a plate on the hot-plate, or in the front of the fire to heat. 9. When the pancake is fried, we turn it on to this heated plate. 10. We should squeeze about fifteen drops of lemon juice, and sprinkle a teaspoonfid of moist sugar over it. 11. We now roll up the pancake, and place it on the edge of the plate, so as to leave room for the remainder of the pancakes. N. B. — We should fry all the pancakes in this manner, adding each time a piece of lard the size of a nut
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