Russian Pancakes

Ingredients

• 1.5 ozs. butter (creamed)
• 1 teaspoonful sugar
• 1 oz. flour
• 1 gill sweet milk
• 2 eggs

Method

1. 1

   Separate yolks of eggs from whites.

2. 2

   Beat up the yolks with the sugar.

3. 3

   Add flour and milk.

4. 4

   Beat up the whites of eggs lightly.

5. 5

   Mix all together.

6. 6

   Have 5 saucers buttered and put some of the mixture into each.

7. 7

   Bake in moderate oven for 20 minutes.

8. 8

   After the pancakes are removed from the saucers spread a little jam in the centre of each.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 63. The excerpt below is the record exactly as published.

teaspoonful sugar. i teaspoonful baking soda. I teaspoonful cream of tartar. Piece of butter size of a walnut. Pinch of salt. Mix thoroughly flour, sugar, soda, tartar, and salt, rub butter into it with the tips of the fingers, add the egg (well beaten) and enough milk (sweet) to make a stiff dough. Divide in two and roll out, cutting each into 4 or 8 parts or cut into rounds with a cutter. Brush over the top with a little egg. Bake in a hot oven about 10 minutes. X.Y.Z. PARKIN. 10 ozs. flour. 6 ozs. oatmeal. 6 ozs. dripping or butler. 5 ozs. sugar. 6 ozs. treacle or syrup, A little warm milk. I egg. I teaspoonful carbonate of soda. I teaspoonful ground ginger. A little nutmeg. A little candied peel. Mix all dry ingredients together, then rub the butter in and add the egg, then the treacle and milk warmed' a little, and bake about | an hour. Miss Hart, Pollokshaws. PITKEATHLY 6 ozs. flour. 2 ozs. rice flour. 2 ozs. Castor sugar. Shred peel, blanch almonds, BANNOCKS. 4 ozs. butter. I oz. almonds. I oz. orange peel. and chop very fine. Knead 139 flour, sugar, and butter into a solid mass, then add almonds and peel and get them well mixed through the bannock. Form into round shape. Bake on a baking-sheet with greased paper and double band round to keep in shape, in moderate oven f hour. Mrs Osler, Pldinburgh. POUND CAKE. 6 eggs. i teaspoon Ful soda. I teaspoonful cteam of tartar, i cupful sweet milk; Beat sugar and butter to a cream, add eggs, mix tartar with flour and add this ; dissolve soda in the milk and stir all well together ; bake in a hot oven. Miss Morrison, Musselburgh. POTATO SCONES. 6 cooked potatoes. I Flour. Dripping or butter. j Salt. Mash the potatoes free from lumps with a tiny piece of butter or dripping and salt. Use enough flour to make the potatoes into a paste that can be rolled on a floured board to about a ^ of an inch in thickness. Cut into rounds, prick well vath a fork, and cook to a pale brown on both sides on a hot girdle. Sen^e hot with salt butter. Mrs Sutherland, Ashleigh Villa, Willowbrae Rd. I lb. white sugar. I lb. flour. h lb. butter. POTATO SCONES (American). 6 potatoes, i pint Graham flour, i teaspwonful salt. I tablespoonful butter. I egg. I cupful cream, i teaspoonful extract cloves, i teaspoonful baking powder. Boil 6 large potatoes (peeled) until very well done, drain off water, set them by fire with cover off to dry. Mash very smooth, adding butter, egg and cream. Sift flour, salt, and powder together, and add to potato preparation. When quite cold add extract; mix into firm dough. Handle carefully as it is very short. Flour board with Graham flour. HO turn out dough and roll to thickness of an inch, cut with sharp knife to oblong pieces 4 ins. by 6 ins. Bake on hot griddle, pricking with fork to prevent blistering. To be eaten with butter. Miss J. Stewart, Woodbridge, N.J., U.S.A. RATAFIAS. i lb. sweet almonds. i lb. biller almonds. Blanch and pound the almonds in a mortar with one white of egg ; stir in the sugar, and gradually add the remaining whites of eggs thoroughly whisked. Drop the mixture out in spoonfuls on to cartridge paper, and thereon bake for about twelve minutes in a rather slow oven. “ CvNiCA,” Liverpool. f lb. sifted sugar. 4 whites of eggs. RICE BISCUITS. ^ lb. flour. I oz. ground rice. ^ lb. sugar. 2 oz. butter. I egg. i teaspoonful baking powder. I tablespoonful milk. Mix butter and sugar well together, add beaten egg and milk. Mix flour and rice in separate basin and then by degrees add first mixture, then add baking powder. Roll into stiff paste, cut with fancy cutter, put on buttered paper and bake in moderate oven. Miss MacGillivray, London Road. RICE CAKE. "tJ lbs. ground rice. ^ lb. flour. I lb. butter. Preserved ginger cut in dice. I lb. sugar. A little ground ginger. 10 eggs. Mix like pound cake. Butter and paper square baking sheet, spread over with a knife, and bake in a moderate oven. Mrs Mussen, Balmoral Castle. 141 ROSE 1 cupful of butter. 2 cupfuls of sugar. 3^ cupfuls flour. i cupful of cream. 4 eggs. CAKE. 4 lb. of currants. J lb. sweet almonds (pounded) 4 teaspoonful of soda. I teaspoonful cream of tartar. Rose water. Dissolve soda in hot water. Sift cream of tartar in flour, work rose water into almonds. Beat butter and sugar to a cream, x^dd the yolks and almond paste. Whip together for 5 minutes before putting in the cream, the soda water, whites beaten and flour alternately; .finally the currants, washed, dried, and picked. Stir well and bake in small tins well buttered, for 20 to 30 minutes. Ice them on tops. Mrs Lambie, Cleathorps. RUSSIAN PANCAKES. I J ozs. butter (creamed). j i teaspoonful sugar. I oz. flour. I 1 gill sweet milk. 2 eggs

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