Ingredients, twelve ounces of flour, three eggs, one pint of milk, a tea-spoonful of salt, a little grated nutmeg, and chopped lemon-peel. First, put the flour into a basin, hollow out the centre, add the salt, nutmeg, lemon-peel, and a drop of milk, to dissolve them; then break in the eggs, work all together, with a spoon, into a smooth soft paste, add the remainder of the milk, and work the whole vigorously until it forms a smooth liquid batter. Next, set a frying-pan on the fire, and, as soon as it gets hot, wipe it out clean with a cloth, then run about a tea-spoonful of lard all over the bottom of the hot frying-pan, pour in half a small tea-cupful of the batter, place the pan over the fire, and, in about a minute or so, the Pancake will have become set sufficiently firm to enable you to turn it over in the frying-pan, in order that it may be baked on the other side also; the Pancake done on both sides, turn it out on its dish, and sprinkle a little sugar over it: proceed to use up the remaining batter in the same manner.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss