Pancakes. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a quart of milk ↝ Milk, NFS [Milk, reduced fat]
as much flour as will make it into a thin batter ↝ Flour, 00 [Cereal Grains and Pasta]
six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a glass of raisin wine
a spoonful of beaten ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
sugar ↝ Sugar, NFS [Sugars and honey]
a little lemon-juice or peel ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (8)

Mix a quart of milk with as much flour as will make it into a thin batter
Break in six eggs
Put in a little salt, a glass of raisin wine, a spoonful of beaten ginger
Mix all well together
Fry and sprinkle them with sugar
Make your batter an hour before you begin frying, that the flour may have time to mix thoroughly
Never fry them till they are wanted, or they will eat flat and insipid
Add a little lemon-juice or peel

Original Text

Pancakes. No. 1.

Mix a quart of milk with as much flour as will make it into a thin batter; break in six eggs; put in a little salt, a glass of raisin wine, a spoonful of beaten ginger; mix all well together; fry and sprinkle them with sugar.

In making pancakes or fritters, always make your batter an hour before you begin frying, that the flour may have time to mix thoroughly. Never fry them till they are wanted, or they will eat flat and insipid. Add a little lemon-juice or peel.

Notes

—