Pancakes with Jam

Ingredients

• half a pound of flour
• a tablespoonful of pounded sugar
• a small pinch of salt
• a gill of milk
• three eggs

Method

1. 1

   Prepare batter as in the previous recipe.

2. 2

   Spread jam on each fried pancake, roll up, and place in the oven.

3. 3

   Sprinkle with sugar and glaze before serving.

Nutrition per serving

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 180. The excerpt below is the record exactly as published.

three eggs well beaten, mix the lot well together, and pour it into a pie-dish previously buttered ; bake in a well-heated oven for twenty minutes, and serve. 826. PLUM PUDDING. Put in a large basin three-quarters of a pound each of picked and finely-chopped beef suet, stoned raisins, well- washed and picked currants, moist sugar, bread crumbs, peeled russet apples, with the cores removed and cut in small dice, and a quarter of a pound each of candied citron, orange, and lemon, all cut in small dica Mix these thoroughly with three pounded cloves, a good pinch each of cinnamon, nutmeg, and salt, a gill of sherry, half a gill of brandy, and four eggs, one at a time. When the lot has been well worked together with the hands, it 4o8 PRACTICAL HOUSEHOLD COOKERY. should remain in a cool place for at least six hours before setting the pudding to boiL I advise the mixture to be made the day before the pudding is required. Then a pudding basin must be buttered and filled with the mixture. Fasten a strong doth over the top (previously spread with butter or flour) by bringing the four ends round the bottom of the basin, where they must be tied securely. Meanwhile have a stock-pot, with about six quarts or more of boiling water, ready on the stove ; place a strong stick or iron bar across the pot, hang the pud- ding to it with strings to prevent the basin touching the bottom of the pot, and let it boil for at least six hours, (if more all the better), taking care to replenish the pot with boiling water when wanted. When done, turn the pudding out of the mould on to a hot dish, sprinkle it with pounded sugar, pour half a pint of warm brandy or rum over it before serving, and light with a match when the pudding is on the tabla Note. — The following sauce is a very good substitute for rum or brandy : — Put the yolks of four eggs into a stew- pan with two ounces of pounded sugar, a gill of sherry or any other white wine, the peel of half a lemon rubbed on sugar, and a small pinch of salt. Whisk this sharply over a slow fire until it assumes a frothy appearance, then pour it over the pudding. 827, ROLEY-POLEY PUDDING. Pick and chop very fine one pound of beef suet, put it in a basin with one pound of flour and a good pinch of salt, mix these to a stiffish paste with about three gills of cold water, then roll it out to a quarter of an inch thick and of an oblong shape; spread any kind of jam on the paste, and roll this round to the form of a long roll. Roll the pudding afterwards in a buttered cloth, tie PRACTICAL HOUSEHOLD COOKERY. 409 both ends up tightly with string, and tie it with string lengthways, to keep it in shape ; then drop it in plenty of boiling water, and let it boil for about an hour and a half. When done, turn the pudding carefully out of the doth, put it on a hot dish, and serve. 828. GOOSEBERRY PUDDING. Make half a pound of suet paste as described in the previous number, line a pudding-basin with it, and £11 it up with picked gooseberries ; spread a layer of moist or brown sugar over the fruit, cover this with a round of paste, and tie a cloth tightly over the top, then set it in a stewpan full of boiling water to boil for an hour and a quarter; when done, remove the cloth, turn the pudding out of the basin on to a hot dish, spread some brown sugar over, and serve. Note, — Currant and raspberry pudding, cherry, apricot, greengage, damson, and black currant puddings, are all made in the same way. 829. APPLE PUDDING. Line a pudding basin with half a pound of suet paste made as in the foregoing, then cut some cooking apples in quarters, peel, core, and fill -the basin with them, add two or three cloves and a little chopped lemon peel, spread a layer of moist sugar. Cover the apples with paste, then tie the top with a cloth. Boil and serve the pudding as directed above. 880. PANCAKES. Mix half a pound of flour in a basin with a tablespoonf ul of pounded sugar, a small pinch of salt, a gill of milk, and three eggs. Melt two ounces of butter in a stewpan with three gills of milk on the fire, and add it gradually 4IO PRACTICAL HOUSEHOLD COOKERY. to the paste in the basin, so as to make a smooth batter ; if found to be too thick, a little more milk must be added ; melt a quarter of a pound of fresh butter in a small stew- pan, and keep it bj the side of the fira Warm a pancake- pan, butter it with a brush dipped in the melted butter, then pour in some of the batter so as to cover the bottom of the pan when spread. F17 the pancake until it is coloured on one side, then toss it over to colour it on the other side; when done, slip on to a hot dish, shake over some sifted sugar, and roll it up. Bepeat the same thing till all the batter is used up; lay the pancakes in close circular order in double or treble rows, and serve them very hot, with some cut lemons on a plata Note, — ^The batter can be flavoured with a dessert- spoonful of orange-flower water. 881. PANCAKES WITH JAM. Prepare a batter as in the foregoing, and as each pancake id fried spread any kind of jam upon it, roll it up, and place on a dish in the oven; when all the pancakes are fried, sprinkle some pounded sugar over them, glaze them with a red-hot salamander, dish up on a napkin as before described, and serve. 882. OMELET SOUFFLl Separate the whites of six eggs from the yolks, put the whites in the egg-bowl, and the yolks in a basin with a quarter of a pound of pounded sugar and a teaspoonful of orange-flower water or any other essence, or the grated peel of a lomon ; mix these well with a wooden spoon for five minutes, then whip the white of the eggs to a firm froth and mix them lightly with the yolks, after which butter a silver or baking-dish, pour the egg mixture over as lightly as possible, smooth over in the form of a dome with a PRACTICAL HOUSEHOLD COOKERY. 411 knife, and put it in a moderatelj-heated oven to bake for ten or twelve minutes ; when ready shake over the omelet some pounded sugar, and send it immediately to the table. Nate, — ^All souffles should, as soon as taken out of the oven, be at once sent to the table, and in order that this should be done with success, the servant must wait in the kitchen for it, otherwise if the souffle is left too long, even in the oven^ it will collapse and get spoiled. 883. CHOCOLATE SOUFFLI Break a quarter of a pound of chocolate into pieces, put it in a stewpan over the fire with a gill of milk, and work with a wooden spoon to a smooth paste, then add a quarter of a pound of fiour, two ounces of pounded sugar, a small pinch of salt

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