Shrovetide Pancakes

Ingredients

• a quart of milk
• two cupfuls of dry bread-crumbs
• three eggs
• a tablespoonful of melted butter
• a teaspoonful of salt
• a tablespoonful of sugar
• half a cupful of twice-sifted flour
• half a teaspoonful of baking-powder

Method

1. 1

   Soak bread-crumbs in milk until moistened.

2. 2

   Beat in eggs, melted butter, salt, and sugar.

3. 3

   Stir in flour mixed with baking powder.

4. 4

   Cook on a hot, lightly greased griddle and serve with butter, sugar, and ground cinnamon.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 9. The excerpt below is the record exactly as published.

tablespoonfuls of sugar creamed with one of butter and the yolks of five eggs. When well mixed add the whipped whites of the eggs. Pour into small moulds, bake and eat cold with soft custard or wine sauce. 30 FEBRUARY 14TH "The Last of Lent was spunging upon Shrovetide*s pancsdLes.'' — Chasles Lamb. TO make the regular Shrovetide pancakes soak in a quart of milk two cupfuls of dry bread-crumbs, free from crusts; when the crumbs are thoroughly moistened beat in three eggs whipped light, a tablespoonful of melted butter, a teaspoonful of salt, and a table- spoonful of sugar. When well mixed stir in half a cupful of twice-sifted flour in which is mixed half a teaspoonful of baking-powder

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