French Fancakes
From The principles and practice of vegetarian cookery (1860).
A historical recipe
The principles and practice of vegetarian cookery, by John (Writer on vegetarianism) Smith (1860).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- 476.
- Flour two ounces ;
- eggs four ;
- milk three quarters of a pint ;
- the grated rind of a lemon, and one ounce of white sugar.
- Mix the flour, sugar, lemon peel, and a piuch of salt with a little of the milk ;
- stir till quite smooth ;
- add the yolks of the eggs well beaten, the remainder of the milk, and then the whites of the eggs beaten to a stiff froth ;
- put a little clarified butter into six saucers, then the mixture, which bake in a moderately quick oven ;
- when done, lay two together with preserved fruit between ;
- sift sugar over and serve immediately.
Plating
Cookware for this recipe
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Grater
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Vegetable peeler
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Wooden spoon
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Sieve