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Swiss Turnovers

A historical recipe from The Dinner Year-Book, by Marion Harland (1883).

A historical recipe

The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.

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 Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). 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. Mince the cold mutton left from yesterday.
  2. Put half a cupful of hot water into a saucepan;
  3. stir in a great spoonful of butter, cut up in flour;
  4. season with pepper, salt, and tomato catsup.
  5. Pour over a beaten egg, mix well, and, returning to the saucepan, add the mince, well seasoned with pepper, salt, a little grated lemon-peel and nutmeg.
  6. Stir up until very hot, but not boiling.
  7. Set by to keep hot while you make a batter of one pint of flour, four eggs, a little salt, and a quarter spoonful of soda, dissolved in vinegar, and about four cups of milk—enough for thin batter.
  8. Beat very light.
  9. Put a spoonful of lard (a small one) into a hot frying-pan, run it over the bottom, turn in a half cupful of batter, and fry quickly.
  10. Invert the pan upon a hot plate, and this, in turn, upon another, to have the browned side of the pancake downward;
  11. cover the lighter side with the mince;
  12. fold up neatly and lay upon a hot dish in the open oven to keep warm, while you fry and spread the rest.
  13. They are very nice.
  14. Prepare as usual, and pass with both fish and meat.