Mix the baking powder, rubbed very fine, and a little salt
with the flour, stirring in as much milk as will make it a stiff
batter; when beaten smooth, add the remainder of the milk,
and lastly, the eggs, well beaten ; melt a little butter in a fry-
ing-pan ; pour in as much batter as will cover the bottom of the
pan, to make the pancakes about the thickness of a penny-
piece, not thicker ; when nearly set, shake the pan round a
little, and if the pancake will move freely, turn it over, adding
a little more butter ; when lightly browned, turn it again, and
almost immediately slip it out of the pan on a hot dish, set
over a pan or deep dish of boiling water, rolling up each
pancake as it is fried, and serve immediately with sugar and
lemon -juice.
No. 325. — Apple and Custard Pancake,
Apples, four eggs, and quarter of a pint of cream✪ Apple and Custard Pancake.
Beat the eggs well, adding the cream and a little cinnamon,
or a little almond flavour. Cut the apples in thin slices, and fry
them in butter; when browned a little, turn them over; pour in
the custard ; fry it a light brown ; turn it out carefully, and
serve with sugar sifted over.
No. 326.— French Pancakes.
Two ounces of flour, four eggs, throe quarters of a pint of
milk, the grated rind of a lemon, and one ounce of white sugar✪ French Pancakes.
Mix the flour, sugar, lemon-peel, and a pinch of salt, with a
little of the milk ; stir till quite smooth ; add the yolks of the
eggs, well beaten, the remainder of the milk, and then the
whites of the eggs, beaten to a stiff froth ; put a little clarified
butter into six saucers, and bake in a moderately quick oven ;
when done, lay two together with preserved fruit between, sift
sugar over, and serve immediately.
150
VEGETARIAN COOKERY.
No, 327. — Ground-Kice Pancakes.
Three ounces of rice-flour, two ounces of flour, one pint and a
quarter of milk, three ounces of sugar, and five eggs✪ Ground-Rice Pancakes.
Set a pint of tlie milk on the fire, and when nearly boiling
put in the rice-flour, mixed with the quarter of a pint of cold
milk, stirring constantly till it thickens ; then pour it into a
basin, and add the sugar, a little salt, and powdered cinnamon;
when cool, stir in the flour, and the eggs, well beaten ; fry the
batter in pancakes, lightly browned on both sides, and sift
sugar over them.
No. 328. — Friar’s Omelet.
Six good sized apples, three ounces of butter, three ounces of
sugar, two eggs, and six ounces of bread crumbs✪ Friar’s Omelet.
Boil the apples as for sauce ; stir in the butter and sugar,
and when cold, add the eggs, well beaten. Butter a pudding
dish, cold; strew a layer of bread crumbs, about an inch thick,
at the bottom of the dish, and as many as will adhere to the
sides ; pour in the apples ; strew crumbs over, and bake in a
moderately hot oven. When baked, turn it out on a dish,
and sift sugar over.
No. 329. — Omelet Souffl^.
Six eggs, six ounces of powdered sugar, two ounces of butter,
one dessert-spoonful of potato-flour, and one dessert-spoonful of
rose, or orange-flower water✪ Omelet Soufflé.
Page 86 · 5 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mix the baking powder, rubbed very fine, and a little salt with the flour, stirring in as much milk as will make it a stiff batter; when beaten smooth, add the remainder of the milk, and lastly, the eggs, well beaten ; melt a little butter in a frying-pan ; pour in as much batter as will cover the bottom of the pan, to make the pancakes about the thickness of a pennypiece, not thicker ; when nearly set, shake the pan round a little, and if the pancake will move freely, turn it over, adding a little more butter ; when lightly browned, turn it again, and almost immediately slip it out of the pan on a hot dish, set over a pan or deep dish of boiling water, rolling up each pancake as it is fried, and serve immediately with sugar and lemon -juice.
No. 325. — Apple and Custard Pancake,
Apples, four eggs, and quarter of a pint of cream.
Beat the eggs well, adding the cream and a little cinnamon, or a little almond flavour. Cut the apples in thin slices, and fry them in butter; when browned a little, turn them over; pour in the custard ; fry it a light brown ; turn it out carefully, and serve with sugar sifted over.
No. 326.— French Pancakes.
Two ounces of flour, four eggs, three quarters of a pint of milk, the grated rind of a lemon, and one ounce of white sugar.
Mix the flour, sugar, lemon-peel, and a pinch of salt, with a little of the milk ; stir till quite smooth ; add the yolks of the eggs, well beaten, the remainder of the milk, and then the whites of the eggs, beaten to a stiff froth ; put a little clarified butter into six saucers, and bake in a moderately quick oven ; when done, lay two together with preserved fruit between, sift sugar over, and serve immediately.
No, 327. — Ground-Kice Pancakes.
Three ounces of rice-flour, two ounces of flour, one pint and a quarter of milk, three ounces of sugar, and five eggs.
Set a pint of tlie milk on the fire, and when nearly boiling put in the rice-flour, mixed with the quarter of a pint of cold milk, stirring constantly till it thickens ; then pour it into a basin, and add the sugar, a little salt, and powdered cinnamon; when cool, stir in the flour, and the eggs, well beaten ; fry the batter in pancakes, lightly browned on both sides, and sift sugar over them.
No. 328. — Friar’s Omelet.
Six good sized apples, three ounces of butter, three ounces of sugar, two eggs, and six ounces of bread crumbs.
Boil the apples as for sauce ; stir in the butter and sugar, and when cold, add the eggs, well beaten. Butter a pudding dish, cold; strew a layer of bread crumbs, about an inch thick, at the bottom of the dish, and as many as will adhere to the sides ; pour in the apples ; strew crumbs over, and bake in a moderately hot oven. When baked, turn it out on a dish, and sift sugar over.
No. 329. — Omelet Souffl^.
Six eggs, six ounces of powdered sugar, two ounces of butter, one dessert-spoonful of potato-flour, and one dessert-spoonful of rose, or orange-flower water.
Records on this page
Apple and Custard PancakeFrench PancakesGround-Rice PancakesFriar’s OmeletOmelet Soufflé