200 Year Old Scottish Pan Pudding - Old Cookbook Show - Glen And Friends Cooking
This recipe is from the third edition of Mrs Frazer’s “The Practice Of Cookery…” printed in Edinburgh in1880. This recipe is something like a pancake, but not really; it's almost an unleavened version of a Girdle scone or griddle scone - but not really.
Pan Puddings
Beat up four or five eggs with four ſpoonfuls of flour, and caſt it until is free of knots. Then put in a half a tea-ſpoonful of ſalt, a little cinnamon, nutmeg, half a mutchkin of ſweet milk, a glaſs of brandy, four ounces of currants, the ſame quantity of ſugar, and as much ſuet ſhred ſmall; mix all well together. Then put a piece of butter in a frying-pan, and, when it boils, place as many petit-pans, with looſe bottoms, in the pan as it will hold, with the mouths downmoſt; pour the pudding in at the holes in the bottom, and fry them on a ſlow fire. When the pans come off eaſily, it is a ſign the puddings are nearly done. Then turn them up and ſet them on their bottoms, that they may be equally and thoroughly fried.
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