Pancakes, Rose-coloured

Ingredients

• three table-spoonfuls of flour
• a pinch of salt
• a table-spoonful of powdered sugar
• a little grated nutmeg
• half a pint of milk
• four well-whisked eggs
• a medium-sized beetroot

Method

1. 1

   Mix flour with milk to a paste, add salt, sugar, nutmeg, milk, and eggs.

2. 2

   Prepare beetroot, crush, and mix into batter.

3. 3

   Fry pancakes and serve with jelly.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1080. The excerpt below is the record exactly as published.

ancakes, Rose - coloured. — Mix three table-spoonfuls of Hour to a smooth paste with a Little cold milk. Add a pinch of salt, a table-spoonful of powdered sugar, a little grated nutmeg, half a pint of milk, and four well-whisked eggs. Pare the outer skin from a medium-sized beetroot, which has been properly boiled. Cut it into thin slices, and cxush it to pulp in a mortar, then stir it into the batter ; fry the pancakes in the usual way, roll them neatly, and sei-ve them on a hot dish with white cm-rant jelly, or preserved apricots, round them. Time, six minutes to fry the pancake. Probable cost, Sd. Sufficient for four or six persons. Pancakes, Scotch,— Mix three table- spoonfuls of flour

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