Pancake Batter
A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).
A historical recipe
The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.
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 Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). 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.
Germany. Associated with Germany by the book is about German cookery (Cooking, German); 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
- 2 cups of flour Lard
- 3 eggs
Method
- 3 eggs ¾ cup of milk Salt 2 cups of flour Lard for baking Preparation: The apples are pared, cored, filled with jelly and strewn with sugar.
- Eggs, milk, salt and flour are stirred into a dough that is rolled out to ¼ inch thickness.
- With a tumbler cut out 12 round disks.
- Put each apple between two disks and press the edges together, so as to completely cover the apple.
- Then fry in much hot lard, place into a colander to drain off the fat and sprinkle with sugar and cinnamon.
- They may be served warm or cold.
- No.
- 60—BISCUIT TORTONI.