Swiss Pancake

Ingredients

• 2 pieces of bread
• 0.5 pint of milk
• 2 tablespoonfuls of flour
• 2 ozs. of butter for frying
• 5 of apricot jam
• 0.5 oz. of sifted sugar

Method

1. 1

   Cut two pieces of bread half an inch thick and three inches long, dip in milk and flour, fry a light brown, spread apricot jam between the two, sift sugar over and serve.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 26. The excerpt below is the record exactly as published.

* ozs. of butter for frying. ; Mix four ounces of flour with a quarter pint o^ water into a smooth batter ; dissolve one ounce oi butter over a slow fire and then stir into the flour ' add the white of one egg beaten to a stiff froth anc stir lightly ; put in salt and sugar to taste. Fry ii butter. ' Cake Fritters. For Four Persons. — 5 small rounds of cake; J pint oil cream ; 4 dessertspoonfuls of apricot jam ; IJ ozs. of buttei for frying. i' Cut a stale cake into pretty-looking shapes, eithe: round, oblong, or square, about an inch in thickness ii pour a little cream over each piece and fry in butte; a light brown ; spread with apricot or strawberry j am Canadian Floating Islands. i For Six Persons. — 1 egg ; 3 ozs. of currant jelly ; 1 quar of cream. ! Take the white of an egg, beat to a froth, add a glass of currant jelly, beat them together until f spoon will stand up in it; drop a spoonful at a tim( into a bowl of sweet rich cream. 'ffl SAVOURIES AND SWEETS. Cl Molasses Sauce Pudding. . For Four or Five Persons. — 3 ozs. of butter ; 3 ozs. of our ; ^ pint of milk ; 3 ozs. of sifted sugar ; 1 egg. ' Sauce. — 3 ozs. of molasses ; 3 ozs. of sugar ; 1 tablespoonful ' flour. Take three ounces of butter and beat it to a cream ; . noothly mix it with three ounces of flour, half a i;int of boiling milk, three ounces of flnely sifted lagar, and an egg well beaten ; pour into a buttered iiasin and bake for twenty minutes. Turn out to ^-erre, and poim round the pudding a sauce made of ;Qual parts of sugar and molasses boiled together i ith a little flour stirred in. Potato Pudding. I For Four Persons. — J lb. of potatoes ; J lb. of butter ; j lb. sugar ; 2 eggs ; 1 lemon. Mash a quarter pound of potatoes, while hot rub I I quarter poimd of butter, then add quarter pound f f sugar, then two eggs well beaten, and last of all • lie juice of one lemon. Popovers. ! For Four Persons. — 3 eggs ; 3 cupfuls of flour ; 3 cup- ilils of milk ; 1 oz. of sugar ; pint of fruit sauce. Beat three eggs very light, add three cups of milk, lugar to taste, then three cups of flour ; beat rapidly end smoothly. Half fill some cups with the mixture imd serve with fruit sauce. Hasty Pudding. For Three Persons. — 1 cupful of Indian maize ; 1 quart ' ■ milk ; 2 ozs. of butter ; 2 ozs. of sugar. 62 SAVOURIES AND SWEETS. Sprinkle and stir some Indian maize into boilirii milk till the consistence of cream ; boil three-quaj . ters of an hour. Serve in a silver dish; eat witr butter and sugar. Boiled Custards. Fob, Eight or Ten Persons. — 1| pints of milk ; 2 bi t leaves ; J saltspoonful of cinnamon ; 8 eggs ; 2 ozs. of cast j sugar ; ^ pint of cream ; J lb. of sweet almonds. Put a pint and a half of milk in a clean saucepa; d with two bay leaves and a very little cinnamon, ovei slow fire till it boils. Grate twelve sweet almonds inj a basin, and break in four eggs and four more yolk Mix sufficient castor sugar to sweeten ; whisk ^ well together. When the milk boils take it off tBj fire and stir in half a pint of cream, then mix t|| - whisk well with it and strain it through a hair sielj - into another saucepan. Put it on a slow fire and s it till it begins to thicken (if it bods it wdl spoi | Pemove from the fire and stir tdl it is cool, or it w.^! curdle. As soon as it is cold pour into glasses, p some chopped almond on the top of each, and serv r Guards’ Pudding. Fob Six Persons. — 3 ozs. of butter ; 3 ozs. of bread ; 1 ozs. of loaf sugar ; 3 eggs ; 3 tablespoonfuls of strawber | jam; 1 saltspoonful of carbonate of soda; ^ pint of wiij sauce. ; Mix well three ounces of melted butter, thr< ounces of bread crumbs, three otmces of loaf suga three eggs wed beaten, three tablespoonfuls of strai berry jam, one saltspoon of carbonate of sod^ Steam two hours and serve with wine sauce. SAVOURIES AND SWEETS. Boiled Lemon Pudding. For Six Persons. — ^ lb. of suet ; 1 lemon ; the crumb of .alf-a-quartern loaf ; J lb. of loaf sugar ; 2 eggs ; ^ glass of : randy ; ^ a glass of sherry ; ^ oz. of citron peel ; 12 lauched sweet almonds. A quarter of a pound of suet, half the peel and the r.aice of one lemon, the crumb of a half-quartern Itoaf, quarter of a pound of loaf sugar, two eggs, the irhites and yolks to be beaten separately, a little prandy, half a glass of sherry, some almonds cut in iihree pieces, a few slices of citron peel. To be boiled i:n hour. Bird’s Nest Puddings. For Six Persons. — 6 apples; 6 eggs; 1 quart of milk ; bay leaves; saltspoonful of vanilla; J a lemon; 6 I'ioves ; 1 wineglass of brandy ; 2 ozs. of chopj)ed almonds. Take six large apples, dig out the cores, make a uastard (six eggs to a quart of milk, two bay leaves, i.ud a few drops of vanilla) ; place a little finely cut i-emon peel inside each apple, and one clove. Lay the rruit in a dish, pour the custard over, and bake half !.n hour. A wineglassful of brandy may be added to lie custard if liked; also some blanched chopped blmonds, just before serving, can be scattered about vver the dish. To be served cold. Currant Shape. : For Six or Eight Persons. — J pot of black currant jelly ;• 1 ozs. of sugar ; 1 pint of water ; 4 drops of vanilla ; 7 ozs. ground rice. Boil half a pot of black currant jelly with a pint of rater, add two ounces of sugar and some drops of aanilla. When boiling, add seven ounces of ground 64 SAVOURIES AND SWEETS. rice. Boil for ten minutes, stirring all the timo it, pour into a mould well soaked in cold water. out when set and serve with cream. ' S . Swiss Pancake. For Three Persons. — 2 pieces of bread ; ^ pint of rnillfi^^ 2 tablespoonfuls of flour ; ozs. of butter for frying ; 5 of apricot jam ; ^ oz. of sifted sugar. i

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