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(General Remarks.) - (The Jewish Manual)

Mix a light batter of eggs with flour and milk or water, fry in
boiling butter or clarified suet; they may be fried without butter or
fat, by putting more eggs and a little cream, the pan must be very
dry and clean; those fried without butter are very delicate and
fashionable, they should be fried of the very lightest colour; they
are good also made of rice, which must be boiled in milk till quite
tender; then beat up with eggs, and flavoured according to taste, and
fried like other pancakes.

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Take a pint of finely grated bread crumbs, simmer in a little milk
and water, flavour with cinnamon or lemon peel grated, add a couple of
beaten eggs, and sweeten to taste, drop a small quantity into the pan
and fry like pancakes.

Boil till tender half a pound of well picked rice in one quart of
fresh milk, sweeten with white sugar, and flavour with whole cinnamon,
lemon peel, and a bay leaf; when the rice is tender, place it in a
deep dish, pour over a very little butter warmed in a little milk,
and bake until brown; a slow oven is requisite unless the rice is
extremely soft before it is put in the oven.

Lay in a deep dish alternate layers of bread and butter cut from a
French roll, and the following mixture: the yolks of four eggs beaten,
four ounces of moist sugar, a few soaked ratafias, a table-spoonful
of brandy and a few currants; fill up the dish with these layers, and
pour over a little milk, the last layer should be of bread and butter,
the whites of the eggs beaten to a froth may, if an elegant appearance
is wished for, be laid over the top when the pudding is nearly baked.

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Beat two eggs very thoroughly without separating the yolks and whites;
add one-half teaspoon of salt, sift in two and one-half tablespoons of
flour, add one cup of milk gradually at first, and beat the whole very
well. Melt one tablespoon of butter in a large frying-pan, turn mixture
in and cook slowly until brown underneath. Grease the bottom of a large
pie plate, slip the pancake on the plate; add the other tablespoon of
butter to the frying-pan; when hot, turn uncooked side of pancake down
and brown. Serve at once with sugar and lemon slices or with any desired
preserve or syrup. This pancake may be served rolled like a jelly roll.

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Beat two eggs until very light, add one-half cup of flour and one-half
teaspoon of salt and beat again; then add one cup of milk slowly, and
beat thoroughly. Heat a generous quantity of butter in a frying-pan and
pour all the batter into this at one time; place on a hot stove for one
minute; then remove to a brisk oven; the edges will turn up on sides of
pan in a few minutes; then reduce heat and cook more slowly until light,
crisp and brown, about seven minutes. Take it out, slide it carefully on
a hot plate, sprinkle plentifully with powdered sugar and send to the
table with six lemon slices.

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Beat the yolks of four eggs until very light, then add one-half cup of
milk and stir in three-quarters cup of sifted flour, one-eighth
teaspoon of baking-powder, a pinch of salt, and lastly, just before
frying, add the stiffly-beaten whites of eggs and mix well together. Put
on fire an iron skillet with a close-fitting top; heat in two
tablespoons of rendered butter; when very hot, pour in enough of the
batter to cover the bottom of the skillet, cover at once with the top,
and when the pancake is brown on one side, remove the top and let it
brown on the other side. Take it up with a perforated skimmer, lay on a
plate and sprinkle with powdered sugar and some lemon juice. Serve at
once. Pancakes must only be made and fried when ready to be eaten, as
they fall from standing.

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Soak stale bread overnight in sour milk, mash the bread fine in the
morning, and put in one-half teaspoon of salt, two eggs, two teaspoons
of baking soda, dissolved in hot water, and thicken with finely sifted
Boil in a double boiler one pint of milk, three tablespoons of rice and
two tablespoons of granulated sugar. It will take from fifty to sixty
minutes for the rice to be thoroughly cooked, and the mixture to
thicken. Remove from the fire and when a little cool, add one tablespoon
of vanilla and the yolk of egg into which one tablespoon of flour has
been smoothly stirred. Mix all thoroughly together, then pour, by
spoonfuls, on hot buttered griddle. Let the cakes brown on one side, and
turn over, and brown on the other.

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Peel six large potatoes and soak several hours in cold water; grate,
drain, and for every pint allow two eggs, about one tablespoon of flour,
one-half teaspoon of salt, a little pepper; a little onion juice may be
added if so desired. Beat eggs well and mix with the rest of the
ingredients. Drop by spoonfuls on a hot greased spider in small cakes.
Turn and brown on both sides. Serve with apple sauce.
When eggs are very expensive the cakes can be made with one egg. When
required for a meat meal, the pancakes may be fried in drippings; the
edges will be much more crisp than when fried in butter, which burns so

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Mash fine and dissolve one level teaspoon of baking-soda in three cups
of sour milk; beat one egg well; then put in a little salt and one-half
cup of flour; stir in the milk, make a smooth batter, and last stir in
one tablespoon of syrup. Bake on a hot griddle.

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Four eggs, whites and yolks were beaten separately, 2 tablespoonfuls
of milk, were added; 1 teaspoonful of chopped parsley; mix lightly
together, add salt to season. Place 2 tablespoonfuls of butter in a
fry pan. When butter has melted, pour mixture carefully into pan. When
cooked, sprinkle over a small quantity of finely minced parsley. Roll
like a "jelly roll." Place on a hot platter and serve at once, cut in

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These truly delicious pancakes were always baked by "Aunt Sarah" when
eggs were most plentiful. For them she used, 1 cup flour, 5 fresh
eggs, 1/2 cup milk.
The yolks of 5 eggs were broken into a bowl and lightly beaten. Then
milk and flour were added gradually to form a smooth batter. Lastly,
the stiffly-beaten whites of eggs were added. Large spoonfuls were
dropped on a hot, well-greased griddle, forming small cakes, which
were served as soon as baked. These cakes require no baking powder.
Their lightness depends entirely on the stiffly-beaten whites of eggs.

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Russian Pancakes.

Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of
cream; stir well until very light. Then add 1 small can of shredded
pineapple and crush a few macaroons. Mix well with a small glass of
brandy. Let freeze and serve in small glasses.

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