Pancakes and Fritters.—(No. 558.)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 6 days ago
Not a recipe: No

Ingredients (11)

three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
salt ↝ Salt, table, iodized [Spices and Herbs]
four ounces and a half of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little milk ↝ Milk, NFS [Milk, reduced fat]
as much milk as will make it of the thickness of good cream ↝ Milk, NFS [Milk, reduced fat]
a bit of butter about as big as a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
one spoonful more of flour ↝ Flour, 00 [Cereal Grains and Pasta]
apples ↝ Apple, raw [Apples]
hot lard ↝ Lard [Fats and Oils]
loaf-sugar

Instructions (18)

Break three eggs in a basin.
Beat them up with a little nutmeg and salt.
Put to them four ounces and a half of flour, and a little milk.
Beat it of a smooth batter.
Add by degrees as much milk as will make it of the thickness of good cream.
Make the frying-pan hot (it should be about the size of a pudding plate and very clean, or the pancakes will stick).
For each pancake, put in a bit of butter about as big as a walnut.
When the butter is melted, pour in the batter to cover the bottom of the pan.
Make them the thickness of half a crown.
Fry them of a light brown on both sides.

Apple Fritters Variation

Add one spoonful more of flour to the batter.
Peel your apples, and cut them in thick slices.
Take out the core.
Dip the apple slices in the batter.
Fry them in hot lard.
Put them on a sieve to drain.
Dish them neatly.
Grate some loaf-sugar over them.

Original Text · last edited 6 days ago

Pancakes and Fritters.—(No. 558.)

Break three eggs in a basin; beat them up with a little nutmeg and salt; then put to them four ounces and a half of flour, and a little milk; beat it of a smooth batter; then add by degrees as much milk as will make it of the thickness of good cream: the frying-pan must be about the size of a pudding plate, and very clean, or they will stick; make it hot, and to each pancake put in a bit of butter about as big as a walnut: when it is melted, pour in the batter to cover the bottom of the pan; make them the thickness of half a crown; fry them of a light brown on both sides.

The above will do for apple fritters, by adding one spoonful more of flour; peel your apples, and cut them in thick slices; take out the core, dip them in the batter, and fry them in hot lard; put them on a sieve to drain; dish them neatly, and grate some loaf-sugar over them.

Notes

Split from recipe 353f8554-7858-4dac-afa4-c4511a526066