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1800s Cooking Tips and Recipes

Pancakes - Beat up three eggs and a quart of milk; make it up into a batter with flour, a little salt, a spoonful of ground ginger, and a little grated lemon peel; let it be of a fine thickness and perfectly smooth. Clean your frying pan thoroughly, and put into it a good lump of dripping or butter; when it is hot pour in a cupful of batter,and let it run all over of an equal thickness; shake the pan frequently that the batter may not stick, and when you think it is done on one side, toss it over; if you cannot, turn it with a slice, and when both are of a nice light brown, lay it on a dish before the fire; stew sugar over it, and so do the rest. They should be eaten directly, or they will become heavy.

The Willimantic Chronicle, Willimantic, Conn., September 7, 1881


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