Pancakes, Snow
From Harper's cook book encyclopædia, 1902
Serves 4
Two tablespoons of snow equal one egg.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 45. The excerpt below is the record exactly as published.
a small pinch of salt ; mix well, and, if lumpy, strain this batter. Put a small piece of butter into a pancake-pan ; when melted, 37 Pancakes BREAD, ETC. Rice Griddle Cakes pour in two table-spoonfuls of the batter; spread it so as to cover the pan entirely; fry till colored on one .side; then toss it over and cook the other side, and turn the pancake out on a dish. When all the batter is cooked in this way, sprinkle the pan- cakes with sugar, and serve on a verv hot dish, with a cut lemon. Pan- cakes should be eaten as soon as fried. Another refcipe ' Take a pint of cream, six eggs, three table-spoon- iuls of flour, three of wine, one of rose-water, % lb. of sugar, % lb. of melted butter almost cold, and half a nutmeg grated. Mix these well together. Fry until they become delicately brown. Let the batter be as thin as possible. Pancakes (without Eggs or Milk). —Mix two table-spoonfuls of flour with a small pinch of salt, two or three grates of nutmeg, and a dessert- spoonful of moist sugar. Make a smooth batter by mixing with the flour, etc., very gradually, half a pint of mild ale, and beat it fully ten minutes. Fry the pancakes in the usual way, and serve them with moist sugar sprinkled between them. Time, ten minutes to fry each pancake. Pancakes, French.— Beat well the yolks of four eggs, mix them into i lb. of flour, add a glass of brandy, and, with an equal quantity of good ale and water, dilute the paste until it is of the consistency of cream. Let this remain for two hours before using, then put a piece of butter as large as a walnut into the frying- pan; hold it over a clear fire until it smokes; put in enough batter to cover the bottom of the pan, and when nicely browned on one side turn it, and as soon as it is done serve with lemon, ginger sauce, or spiced sugar apart. Put in another piece of butter for each succeeding pan- cake you have to fry. Pancakes, Snow. — Freshly fallen snow
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