Twelfth-Day Pancakes

Ingredients

• Three ounces of flour
• two eggs
• one-half pint of milk
• one ounce of sugar
• one saltspoonful of salt
• one-half of a lemon
• three ounces of butter

Method

1. 1

   Mix flour, egg yolks, salt, and milk.

2. 2

   Whip egg whites and fold into batter.

3. 3

   Fry in butter until browned on both sides, sprinkle with sugar and lemon juice, roll, and serve hot.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 70. The excerpt below is the record exactly as published.

one-half of a lemon. First pare and core the pears, cut them into small pieces, squeeze into a saucepan the juice of the lemon, add to it half of the cold water and an ounce and a half of the sugar, and placing the saucepan over the fire, let its contents come to the boiling point ; when boiling, throw into it the pears, also the raisins, and let them cook therein very slowly for half an hour. When done, turn the mixture out upon a plate. When quite cool make up a crust by mixing upon a board the flour and butter, make a hole in the centre of this into which drop the yolk of egg, pour over the reniaining cold water, and knead all lightly together. Roll this out to about an inch in thickness, and cut it into pieces about four inches square. Beat the white of the egg lightly, and brush the edges of the crust with it ; put into each of these squares an equal quantity of the cold mixture from the plate, fold the edges together, brush over each a little of the white of egg, sprinkle over each a little of the sugar, and placing the rissoles upon a slightly floured baking tin, bake them in a modeirate oven for half an hour. Serve in a folded napkin. Feaoh-Sago. — One quart of peaches, one-half pound of sago, three ounces of sugar, one pint of cold water. i6o puhdings. Put the sago into a pudding dish, cover it with the cold water and allow it to soak therein for two hours. And when the sago is sufficiently soaked, skin and stone the peaches, place them regularly upright in the sago, sprinkle over all the sugar, and placing the pudding dish into a moderate oven, let the pudding bake for one hour. Serve hot. Com Starch Pudding.— Four tablespoonsfuls of corn starch, one quart of milk, two ounces of sugar, one saltspoonful of salt, two bay leaves, two eggs. Put the milk into a saucepan over the fire, and while it is heating, moisten the com starch with a little cold milk, and beat it smooth, just before the milk reaches the boiling point, crush the bay leaves in the hands that the flavor may be more readily drawn out, and throw them into the milk, after which stir in the corn starch. Stir all constantly until boiling, and when boiling allow this to continue for five minutes, still stirring to pre- vent scorching, which the com starch and milk are both apt to do. Draw the saucepan then aside from tlie fire to let its contents cool a little, and in the time allowed for this beat together the eggs and sugar. Add to the sugar and eggs the salt, and removing the bay leaves from the mix- ture in the saucepan,, stir into it the sugar aftd eggs, after which all must be poured into a small pudding dish, and this be placed in a moderate oven and permitted to bake for ten minutes. This pudding should be served hot. Note.— Com starch felanc-mange may be prepared exactly as is is the above pudding, except that the eggs must be left out, and in- tiVELFTH-DA V PaNCAKjSS. i6i stead of being baked, the preparation must be poured into moulds and allowed to stand iu them until cooled into forms. This blanc- mange is served with jam or jelly, and sweet cream. Twelfth-Day Pancakes. — Three ounces of flour, two eggs, one-half pint of milk, one ounce of sugar, one saltspoonful of salt, one'half of a lemon, three ounces of butter

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