Snow Pancakes
From The national course in home economics, 1917
Serves 3
Ensure snow is pure.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 114. The excerpt below is the record exactly as published.
SNOW PANCAKES. Freshly fallen snow can be used instead of eggs in making batter foi pancakes. Care must be had that the snow is as pure as possible. The batter should be made rather thick, and the snow mixed with each pan- cake, just before it is put into the pan. Two tablespoonfuls of snow will be equal to one &gg. Graham gems can also be made by substituting snow for eggs, but putting three parts of snow to two of graham
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