Swedish Pancakes With Aigre-Doux Sauce
A historical recipe from American Cookery November, 1921, by Janet McKenzie Hill (1921).
A historical recipe
American Cookery November, 1921, by Janet McKenzie Hill (1921). Project Gutenberg eBook #26032.
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 American Cookery November, 1921, by Janet McKenzie Hill (1921). Digitised by Project Gutenberg, eBook #26032 (https://www.gutenberg.org/ebooks/26032). 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.
Sweden. Associated with Sweden by a demonym leading its title: Swedish (confidence 0.55). "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 teaspoonful of salt
- one teaspoonful of soda
- one tablespoonful of vinegar
- two cups of sifted flour
- a spoonful of Aigre-Doux Sauce
- six eggs
Method
- Beat, until light, the yolks of six eggs;
- add one-half a teaspoonful of salt, one teaspoonful of soda, dissolved in one tablespoonful of vinegar, then two cups of sifted flour, alternately, with the beaten whites of the eggs, and if necessary add enough milk to make a thin batter.
- Pour a small ladleful at a time on the griddle;
- spread each cake, when cooked, with raspberry jam, roll up like a jelly roll, pile on a hot platter, dust over with powdered sugar, and serve with each one a spoonful of Aigre-Doux Sauce.