CookEat Recipe
Curry Cakes
Small savory-sweet curry-scented pan cakes with maple syrup on side. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1112. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use commercial baking powder and culinary Indian curry powder. The two-and-half-inch dimension describes the ladle opening; four cakes are a pan batch. Verify 74°C centres beyond the per-side guides as needed, and serve maple syrup separately. Limites : Ladle capacity, actual cake diameter and yield, baking-powder strength, curry blend and butter/syrup amounts remain unknown. FOUR is cakes per pan batch, not finished total.
Method
Steps
Step 1
Whisk 113 g sifted flour, TWO raw whole eggs,14 g FINE sugar,7 g commercial baking powder, ONE saltspoon salt, HALF saltspoon grated nutmeg, ONE teaspoon Indian curry powder and 237 mL COLD milk until thoroughly thickened. No rest is prescribed.
Step 2
Lightly grease a large hot pan with a LITTLE melted butter, amount unspecified. Using a ladle with a TWO-AND-HALF-INCH opening, pour FOUR cakes per pan batch; ladle capacity and actual cake size remain unspecified. Fry ONE AND HALF minutes EACH side as guides, continuing until egg-cake centres reach 74°C.
Step 3
Repeat until the batter is finished, regreasing lightly as needed. Dress on a hot dish lined with a plain food-safe napkin and serve maple syrup SEPARATELY.
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