Brabant Pancake
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a pint of sweetened milk
- a pound of salt butter
- three ounces of flour
- a spoonful or two
- four small eggs
Method
- Butter first of all your pancakes, and you should have proper pancake saucers fit to go to table.
- Heat half a pint of sweetened milk and melt a quarter of a pound of salt butter with it.
- When well melted pour it into a basin and sprinkle in nearly three ounces of flour.
- Beat up the yolks of three large or four small eggs and incorporate them, then add the whites well beaten.
- Put a spoonful or two on each saucer and set to bake in the oven for ten minutes and when done place each saucer on a plate with a good lump of apricot jam on each.
- If you have no pancake saucers, put the apricot preserve on one half of each pancake and fold it up.