Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Brandy | not in our table | 0 |
| Pancake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four tablespoonfuls of flour
- three tablespoonfuls of flour
- a pinch of salt
- a wineglassful of orange-flower water
- a pint of ale
- a pint of water
- a wineglass of brandy
- a dash of apricot
- a teaspoonful of cunningly-devised mincemeat
- a slice of bacon
- a piece of wafer
- a pinch of minced parsley
- six eggs into a basin
- four eggs
- six eggs
- one great point to be attained is to fry your pancake in the smallest possible q
- one great thing batter
- cinnamon
- salt
- pepper
- parsley
- lemon juice
Directions
cinnamon and tlie peel of a lemon ; break six eggs into a basin, and beat them up for a minute, add four tablespoonfuls of flour, then the milk strained, and a liqueur glass of brandy.
8. Put into a basin four eggs, four tablespoonfuls of flour, one of pale brandy, one of olive oil, and two of orange-flower water ; mix the whole into a smooth paste, then dilute it to the proper thickness with either milk or water.
9. Make a smooth paste in a basin with the yolks of six eggs, the whites of three, and three tablespoonfuls of flour ; add a pinch of salt, a wineglassful of orange-flower water, and dilute the paste into a batter by the addition of milk.
10. Take half a pint of ale, half a pint of water, and add sufficient flour to make a batter ; then put in a pinch of salt, a wineglass of brandy, and work into the mixture the yolks of six eggs.
There is no great difficulty in mixing the batter for pancakes, but in the cooking of them much practice is necessary. Turning a pancake is an operation requiring the same suppleness of wrist as the “nice conduct” of a fencing foil. One great point to be attained is to fry your pancake in the smallest possible quantity of butter ; the neglect of this important rule sometimes entails disastrous consequences at those family meetings where the old custom is kept up of compelling each guest to fry his own pancake — a custom which goes far to ensure a great desideratum in the successful treatment of this dish ; i. e., that it should be eaten the instant it is done. Powdered sugar and a squeeze of lemon are the legiti- mate adjuncts of a pancake ; but some powdered cinnamon, and pei’adventure a dash of apricot or any other jam, are not devoid of merit. The one great thing
to bear in mind is tbe utmost swiftness in any operation which takes place between the pancake leaving the frying pan and being served.
Coming now to savoury fritters, the most elaborate form of these is — as its fine name “ Kromesky ” implies — a dish of Russian or Polish origin ; and, when well executed, a most excellent dish it is.
A kromesky may be defined generally as a teaspoonful of cunningly-devised mincemeat, called salpicon (not the mincemeat of Britain), wrapped either in a slice of bacon or of calf’s udder, or in a piece of wafer, then dipped in batter and fried. It is the salpicon which gives the cha- racter to the kromesky, and this element of it can be prepared in many ways from a variety of things.
1. Given some of the dreaded cold mutton of British households — and here I must remark that, in all prepa- rations of cold meat to be warmed up again, all fat and parts which have “ seen the fire,” i.e., been browned, must be carefully excluded, else the dish you are making will betray its origin by its taste. Mince a small quantity of the said mutton until each piece is the size of a small pea. Having fried in butter to a pale straw colour some shallot or an onion finely minced, you throw in your minced mutton, give it a turn or two, then moisten with some good gravy or stock ; add spices, pepper,, and salt to taste, and a pinch of minced parsley; let it reduce a little till it presents the appearance of what is called minced veal; then put it to cool, to be used as directed further on.
2. Veal, beef, or pork may be treated in the same way, and the addition of minced truffles or mushrooms, and also (in the case of veal or pork) of a liaison of yolks of eggs and lemon juice, cannot but add to the success of the dish.