vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Scotch Pancakes
From Virginia Cookery-book, 1884
Serves 3
Serve stacked with sugar sprinkled on top.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 141. The excerpt below is the record exactly as published.
Scotch Pancakbs. Take a pint of cream, the yolks of eight eggs and six of the whites, a quarter of a pound of butter, three table- spoonfuls of flour, a little wine, sugar, and nutmeg; put the butter into the cream, and set it over the fire till it 304 VIRQINIA. COOKERY-BOOK, boils; then take it oflF. Stir the eggs — being first well beaten, with the flavoring in them — into the cream and butter; beat all well together; add the flour, and beat it all up to a batter. Put a small lump of butter into a frying- pan, and when it is melted put in a little batter, and fry it till it be just brown next the pan; then turn it into a dish, with a little sugar
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