Pancakes with Jam

Ingredients

• 1 pint milk
• about 1 oz. clarified butter
• 3 to 4 tablespoonfuls of jam
• Add the flour (previously sifted)
• a pinch of salt
• the lemon-rind
• adding gradually the eggs

Method

1. 1

   Put the butter and sugar in a basin and beat to a cream.

2. 2

   Add the flour, lemon-rind, lemon-juice, and salt; beat for ten minutes, adding the eggs and milk gradually.

3. 3

   Let the mixture stand for about an hour.

4. 4

   In an omelet-pan, pour in about a cupful of the mixture and bake in a hot oven for about twenty minutes.

5. 5

   When done, turn out on a board dredged with sugar, spread hot jam on one half, and fold over the other half.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 455. The excerpt below is the record exactly as published.

a pinch of salt, 1 pint milk, about 1 oz. clarified butter, 3 to 4 tablespoonfuls of jam. Put the butter and sugar in a basin and beat to a cream. Add the flour (previously sifted), the lemon-rind, and lemon -juice, also the pinch of salt ; beat the mixture for ten minutes, adding gradually the eggs

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