Pancakes, Windsor

Ingredients

• four table-spoonfuls of flour
• a pinch of salt
• half a small nutmeg, grated
• six well-beaten eggs
• six ounces of clarified butter
• a pint of new milk, or cream, if the latter can be had

Method

1. 1

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

2. 2

   Let rest before frying without additional fat.

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.

four table-spoonfuls of flour. Beat the mixture until it is smooth, and quite free from lumps, then add a pinch of salt, and two-thirds of a pint of new milk. Let the batter stand in a cool place for an hour or two, then fry the pancakes according to the directions given above ; half an ounce of dripping will be required for each pancake. Time, five minutes to fry one pancake. Probable cost, 4d. Suffi- cient for three or four persons. Pancakes, Rissoles.— Prepare a pint of batter as for plain pancakes, and in making it substitute pepper and salt for sugar and nutmeg. Mince a pound of cold veal or beef very finely, and season it with salt, cayenne, PAN ( 502 ) PAP nutmeg, and grated lemon-rind. Fry a pancake in the usual way, and when it is set, and lightly browned, put half a cupful of the mince in the centre, and cover it by folding over the ends and the sides ; leave the pancake in the pan a few minutes longer to heat the meat, and as each rissole is finished, j)lace it on an inverted sieve before the fire to di-ain, until the rest are ready for serving ; dish the rissoles on a hot napkin, and garnish with parsley. Time to fry, eight minutes. Probable cost, Is 3d. SuQicient for five or six persons. Pancakes, 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 to a smooth paste with a little cold milk. Add a pinch of salt, the well- beaten yolks of three eggs, two drops of lemon, and two drops of ratafia flavouring, a tea-spoon- ful of sugar, and half a pint of new milk, or cream, if obtainable. Leave the batter in a cool place until it is wanted for use, then at the last moment stir in briskly the whites of the eggs, which have been beaten to a firm froth. Fry the pancakes in the usual way, but instead of turning them, brown the upper part with a salamander, or red-hot fire-shovel. When the pancakes are done, spread quickly over them a little jam or marmalade, roll them up, and then serve them on a hot dish, with powdered sugar sifted over them. If liked, half a dozen ratafias, or three macaroons, may be crushed to powder, and stirred into the batter. Time to fry the pancakes, five minutes. Probable cost, 6d. Sufficient for three or four persons. Pancakes, Snow.^ — Freshly-fallen snow may be used instead of eggs in making batter for pancakes. Care must of course be taken that the snow is as pure as possible. The batter should be made rather thick, and the snow mLxed with each pancake just before it is put into the pan. As a general rule, it may be calculated th^t two table-spoonfuls of snow will be equal to one egg. Pancakes, Soup of (a German recipe). —Fry a couple of plain pancakes in the usual way, and be careful to put no more fat into the pan with them than is required to prevent them sticking. Drain them on an inverted sieve, or press them between two sheets of blotting-paper, to free them from grease, and cut them into narrow strips, about an inch long, or if preferred into small diamonds or squares. Tlirow them into a saucepan contain- ing two pintfi of clear brown gravy soup, boiling hot ; let them boil quickly for a minute or two, and serve. Time, ten minutes to fry the pancakes. Probable cost of pancakes, 4d. Sufficient for four or five persons. Pancakes, Stuffed.— Make a pint of batter, according to the directions given for plain pancakes. Fry some thin pancakes, and as each one sets, and becomes coloured, spread over it a layer of good veal forcemeat, then roll it rather lightly, and lay it on a dish before the fire imtU the batter is finished. Cut the rolls into slices an inch thick, lay them on a buttered dish, and pour over them as much boUing gravy as will cover them. Grate a little nutmeg over before serving. If preferred, the stuffed shoes of pancake may be egged, bread-crumbed, and fried again to a light brown, instead of being served with the gravy. Or they may be placed side by side in a buttered dish, some custard poured over them, and baked in a moderate oven until the custard sets. Time to fry the pancake, five minutes. Probable cost, Is., exclusive of the gravy. Sufficient for four or five persons. Pancakes, "Windsor. — Mix four table- spoonfuls of flour very smoothly with a little cold milk. Add a pinch of salt, half a smaU nutmeg, grated, six weU-beaten eggs, six ounces of clarified butter, and a pint of now milk, or cream, if the latter can be had

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