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 (14)

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 a frying-pan (about the size of a pudding plate, and very clean) hot.
For each pancake, add 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 the pancakes the thickness of half a crown.
Fry them of a light brown on both sides.

For apple fritters

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, and 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