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Swiss Pancakes

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

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 Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.

Switzerland. Associated with Switzerland by a demonym leading its title: Swiss (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

Method

  1. One-half cupful butter, 1/2 cupful sugar, 1-1/2 cupfuls flour, 1 teaspoonful baking powder, 1 large apple peeled, cored, and minced fine, 1/2 pint milk, 1/2 pint cream, 1 teaspoonful each extract of nutmeg and cinnamon, 4 eggs.
  2. Sift the flour with the powder, add to it the butter, melted, the sugar and eggs beaten together and diluted with the milk, cream, and extracts.
  3. Have a piece of butter melted in a small round frying-pan, pour in it about 1/2 cupful of butter;
  4. turn the frying-pan round that the batter may cover it;
  5. fry on one side only.
  6. Serve them piled one on the other, with sugar strewed between the cakes.