Pancakes with Marrons

Ingredients

• the yolks of 3 eggs
• the whites of 2
• a small cup of cream
• a tablespoonful of sugar
• enough flour to make a batter
• fill with a puree of cooked chestnuts

Method

1. 1

   Use the same recipe as for cream pancakes, but fill with sweetened chestnut puree.

2. 2

   Dust with sugar and glaze until brown.

3. 3

   Serve with orange marmalade or lemon syrup.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 64. The excerpt below is the record exactly as published.

the yolks of 3 eggs, i ounce of powdered sugar, the grated rind of i lemon. Beat all well, add the 4 beaten whites, and put in a dish. Sprinkle thickly with sugar and bake till high and brown. Serve at once. GAUFRES. Gaufres are made everywhere on holidays, sold hot on the streets in France. They are a very delicate sort of wafer, rich but crisp. Mix I pound pf pastry flour with 6 eggs, add i pound fresh butter, melted till soft, i spoonful of yeast, and i pint of cream or rich milk. Beat all well and long. Set aside in a cold place 2 hours, pour into gaufre irons and serve hot, with 13 193 With a Saucepan over the Sea sugar. Gaufre irons can be bought at the French hardware stores. ENGLISH WAFERS FOR TEA OR DESSERT. Mix ^ pound of sifted flour, i ounce of butter, and I pinch of salt with suflicient milk to make a firm batter. Roll it very thin, as thin as paper, — cut into rounds, and bake in hot oven till crisp but not burned. They are better eaten fresh, but will keep in a tin box some days. DANISH WAFFLES. Beat I pound butter until creamy with j^ pound sugar, add yolks of 6 eggs, i pound of flour, i quart of warm milk, and the whites, beaten sdflF. Bake in a waflie iron and dust each with sugar, when serving, with jam or preserves. This can be made in half the recipe, as this amount makes 24. NORMANDY CUTLETS. (A convent recipe.) Dip 4 thick slices of stale bread in suflicient custard to moisten, dip in crumbs, and fry in butter. Serve with baked apples and a sauce of sugar, water, cider, and cinnamon, cooked until it is thick and poured over. Put a little currant or plum jam on each apple. GERMAN KONGLAUFFE. Beat 10 ounces of butter with % pound sugar, which has mixed with the zest of a lemon and a 194 With a Saucepan over the Sea little nutmeg. Add 4 ounces of flour and 2 eggs, well beaten. Work these well together, add ^ pound more flour, 2 whole eggs, and the yolks of 4 one by one. Add finally ji ounce of yeast, dissolved in j4 cup of milk. Butter a mould, line it with chopped nuts, and pour in and bake i ^ hours. Turn out, serve in slices, with cream sauce or melted jam. IMPERIALS. (English Tea Cakes.) Beat 6 ounces of butter to a cream, add i pound of flour and 8 ounces of sugar, then 2 ounces of candied peel, chopped fine, the zest of a lemon, j4 pound currants, and 4 beaten eggs. Drop in balls on a tin and bake until brown. IMPERIAL SCHMARN. (German pancakes.) Whisk the yolks of 5 eggs with i pint of cream, or rich milk, and beat the whites very stiff. Add to the yolks and cream 4 ounces of flour and i tablespoonful of sugar, i ounce of raisins, and i ounce of chopped almonds. Then add the beaten whites, stir and fry on a griddle with 2 ounces of butter, either whole or in 3 parts. Let it brown ; when light, sift it with sugar and serve with pre- serves or hot vanilla or wine sauce. 19s With a Saucepan over the Sea SWISS ROLL OR BAKED PANCAKE. Mix ^ pound powdered sugar with the yolks of 4 eggs, beaten light, add }i pound of flour and the whites, beaten stiflT, Line a dish with oiled paper, sift sugar thickly inside, pour in the batter, sift more sugar on top, and bake about 7 minutes in a hot oven. Spread it with jam, roll it up and serve, hot or cold, cut into slices. CREAM PANCAKES. (Paris.) Whisk the yolks of 3 eggs and the whites of 2, separately, add a small cup of cream, a tablespoon- fill of sugar, and enough flour to make a batter, also butter the size of an egg. Fry this in butter, roll it up with a filling of apricot or plum jam. Can be made in one or more cakes. PANCAKES WITH MARRONS. Use the same recipe as for cream pancakes, but fill with a puree of cooked chestnuts

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