Pancake Balls. — Dissolve half an ounce
of yeast in a little lukewarm milk, and mix it
with half a pound of flour, adding as much milk
as is necessary to make a stiff dough. Set this
in a bowl by the side of the fire, cover it with
a cloth, and leave it to rise. Beat two ounces of
fresh buttertoacream, rub five or six large lumps
of sugar upon the rind of a lemon until aU the
yellow part is taken oft', then crush them to
powder, and mix them with the butter ; add
four well-beaten eggs, and knead all thoroughly
with the dough. Make the mixture into small
balls, insert a little marmalade or jam✪ Pancake Balls into the
centre of each, close the aperture, and put
them in a warm place to rise for a few minutes
longer. Fry them in boiling fat until they
are lightly browned, drain well, and dish
them on a folded napkin, with powdered sugar
sifted over them. Time, about ten minutes to
fry the balls. Probable cost, Is. 2d. Sufficient
for five or six persons.
Pancakes, French.— Make a batter by
beating up together three spoonfuls of potato-
starch, five raw eggs, some powdered loaf
sugar, and a little water. Add enough milk to
make it of the consistency of porridge✪ Pancakes, French. Butter
well the inside of a frying-pan, and place it
over a moderate fire. When it is sufficiently
hot, pour in a large spoonful of the batter, and
shake the pan so as to spread it over the whole
of its surface. When the pancake is done
enough, throw it on a dish, and, sprinkle its
surface with crushed loaf sugar, or cover it
with jelly.
Pancakes, Plain. — Whisk two eggs
thoroughly, and pour them into a bowl con-
taining four table-spoonfuls of flour. Beat the
mixture until it is smooth, and quite free from
lumps, then add a pinch of salt, and two-thirds
of a pint of new milk. Let the batter stand in
a cool place for an hour or two, then fry the
pancakes according to the directions given
above ; half an ounce of dripping✪ Pancakes, Plain will be
required for each pancake. Time, five minutes
to fry one pancake. Probable cost, 4d. Suffi-
cient for three or four persons.
Pancakes, Rissoles.— Prepare a pint of
batter as for plain pancakes, and in making it
substitute pepper and salt for sugar and
nutmeg. Mince a pound of cold veal or beef
very finely, and season it with salt, cayenne,
PAN
( 502 )
PAP
nutmeg, and grated lemon-rind✪ Pancakes, Rissoles. Fry a pancake
in the usual way, and when it is set, and lightly
browned, put half a cupful of the mince in the
centre, and cover it by folding over the ends and
the sides ; leave the pancake in the pan a few
minutes longer to heat the meat, and as each
rissole is finished, j)lace it on an inverted sieve
before the fire to di-ain, until the rest are ready
for serving ; dish the rissoles on a hot napkin,
and garnish with parsley. Time to fry, eight
minutes. Probable cost, Is 3d. SuQicient for
five or six persons.
Pancakes, Rose - coloured. — Mix ✪ Pancakes, Rose-coloured
Page 1080 · 6 recipe records on this page
Presented as published in 1892. 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
Pancake Balls. — Dissolve half an ounce of yeast in a little lukewarm milk, and mix it with half a pound of flour, adding as much milk as is necessary to make a stiff dough. Set this in a bowl by the side of the fire, cover it with a cloth, and leave it to rise. Beat two ounces of fresh butter to a cream, rub five or six large lumps of sugar upon the rind of a lemon until all the yellow part is taken off, then crush them to powder, and mix them with the butter ; add four well-beaten eggs, and knead all thoroughly with the dough. Make the mixture into small balls, insert a little marmalade or jam into the centre of each, close the aperture, and put them in a warm place to rise for a few minutes longer. Fry them in boiling fat until they are lightly browned, drain well, and dish them on a folded napkin, with powdered sugar sifted over them. Time, about ten minutes to fry the balls. Probable cost, Is. 2d. Sufficient for five or six persons.
Pancakes, French.— Make a batter by beating up together three spoonfuls of potato starch, five raw eggs, some powdered loaf sugar, and a little water. Add enough milk to make it of the consistency of porridge. Butter well the inside of a frying-pan, and place it over a moderate fire. When it is sufficiently hot, pour in a large spoonful of the batter, and shake the pan so as to spread it over the whole of its surface. When the pancake is done enough, throw it on a dish, and, sprinkle its surface with crushed loaf sugar, or cover it with jelly.
Pancakes, Plain. — Whisk two eggs thoroughly, and pour them into a bowl containing four table-spoonfuls of flour. Beat the mixture until it is smooth, and quite free from lumps, then add a pinch of salt, and two-thirds of a pint of new milk. Let the batter stand in a cool place for an hour or two, then fry the pancakes according to the directions given above ; half an ounce of dripping will be required for each pancake. Time, five minutes to fry one pancake. Probable cost, 4d. Sufficient for three or four persons.
Pancakes, Rissoles.— Prepare a pint of batter as for plain pancakes, and in making it substitute pepper and salt for sugar and nutmeg. Mince a pound of cold veal or beef very finely, and season it with salt, cayenne,
PAN
( 502 )
PAP
nutmeg, and grated lemon-rind. Fry a pancake in the usual way, and when it is set, and lightly browned, put half a cupful of the mince in the centre, and cover it by folding over the ends and the sides ; leave the pancake in the pan a few minutes longer to heat the meat, and as each rissole is finished, place it on an inverted sieve before the fire to di-ain, until the rest are ready for serving ; dish the rissoles on a hot napkin, and garnish with parsley. Time to fry, eight minutes. Probable cost, Is 3d. Sufficient for five or six persons.
Pancakes, Rose - coloured. — Mix
Records on this page
Pancake BallsPancakes, FrenchPancakes, PlainPancakes, WindsorPancakes, RissolesPancakes, Rose-coloured