Potato and Carrot Pancake

Ingredients

• 2 cupsful grated raw carrot
• 2 cupsful grated raw potato
• 3 heaped tablespoonsful flour
• 1 teaspoonful Miller’s British Baking Powder
• 4 teaspoonful salt
• 4 teaspoonful pepper
• 2 dried eggs and
• 4 tablespoons water

Method

1. 1

   Mix the potato, carrot, flour, baking powder and seasonings together and mix with the soaked egg.

2. 2

   Press into a frying pan with a little hot fat and fry on both sides until brown.

3. 3

   Serve cut into slices with grilled sausage, tomato or bacon on each slice.

Nutrition per serving

As published

This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 4. The excerpt below is the record exactly as published.

POTATO AND CARROT PANCAKE 2 cupsful grated raw carrot 4 teaspoonful salt 2 cupsful grated raw potato 4 teaspoonful pepper 3 heaped tablespoonsful flour 2 dried eggs and 1 teaspoonful Miller’s 4 tablespoons water British Baking Powder Mix the potato, carrot, flour, baking powder and seasonings together and mix with the soaked egg. Press into a frying pan with a little hot fat and fry on both sides until brown. Serve cut into slices with grilled sausage, tomato or bacon on each slice. MILLER’S FOR HOME BAKING NATIONAL WHEATMEAL SHORTBREAD 2 ozs. sugar 7 ozs. flour 4 ozs. margarine Pinch of salt 4 teaspoonful Miller’s British Baking Powder Sieve the flour, salt and baking powder, add sugar, rub in the fat until a paste is formed (without any liquid). Roll out ; cut into fingers and bake in a moderately hot oven 10 to I5 minutes. Electric Temperature 350° F. Regulo No. 3} This is a shortbread of real ‘‘ melt-in-the-mouth ”’ deliciousness, and the wheatmeal flavour, which is not too prominent, gives it a special charm of its own. 12 HOME BAKING FOR HEALTH LEMON CURD TART PASTRY : To your choice FILLING : 1 og. margarine 3 ozs. sugar 1 egg Lemon flavouring 1 level teaspoonful cornflour or custard powder Mix the cornflour to a paste with a little water. Melt margarine and add the cornflour, cook one minute. Add the sugar, beaten egg and flavouring and cook very gently until the mixture thickens, stirring all the time. Use in the usual way. CHRISTMAS CAKE 4 ozs. sugar 4 ozs. margarine 6 ozs. flour 3 Ib. mixed fruit 2 eggs (currants, sultanas, etc.) 1 level teaspoonful spice Pinch of salt 1 level teaspoonful Miller’s Brtish Baking Powder Cream the sugar and fat, add the eggs one at a time, beating very well. Stir in the sieved spice, baking powder, salt and the flour, then the cleaned fruit. Bake in a 7 inch cake tin in a moderate oven about 2 hours. If dried eggs are used add 4 tablespoons water. Use any decorations available. Electric Temperature 300° F. Regulo No. 3 DUNDEE CAKE 6 ozs. margarine 8 ozs. mixed dried fruit 6 ozs. sugar 4 oz. blanched almonds or other 8 ozs. flour nuts (if available) Pinch of salt 2 or 3 eggs 4 teaspoonful Miller’s British Baking Powder If sultanas and currants are scarce, use figs, dates or prunes. Cream fat and sugar. Beat in the eggs gradually. Stir in the sieved baking powder, salt and flour, then the fruit. Turn into a greased and floured tin. Sprinkle the top with any nuts available. Bake in a moderate oven for I} to 2 hours. Electric Temperature 300° F. Regulo No. 3 13 ML SEARo? Ss ah.© Ret RO sieme Ba KaLIN CG ROCK BUNS 8 ozs. flour 1 og. currants 3 ozs. margarine or dripping 1 egg 3 ozs. sugar Milk to mix A little nutmeg 4 teaspoon salt 1 teaspoonful Miller’s British Baking Powder

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