CookEat Recipe
Currant Jelly Flannel Cakes
Documentary adaptation of printed No1554; source timings are guides, with actual output and safe endpoints to be measured. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1554. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Limites : Parent batter yield unknown, so fixed jelly purchase total cannot be asserted. Actual cake set/egg safety and jelly coverage untested.
Method
Steps
Step 1
Prepare No136 ONCE: Sift the flour into a clean mixing bowl. Add the eggs, powdered sugar, baking powder, estimated salt and nutmeg, then pour in the measured cold milk. Whisk until the batter is well mixed and thickened, without claiming a measured final volume.
Step 2
Prepare No136 ONCE: Lightly grease a large frying pan with a little melted lard and heat until ready for griddle cakes. Ladle approximately 6 cm rounds, up to four at a time without crowding. Cook about one and a half minutes on each side as a guide, turning once, until browned, set through and thermometer-confirmed at least74°C at each egg-cake centre, extending this pan phase if necessary.
Step 3
Complete the remaining No136 pan batches, lightly regreasing as needed: as EACH cooked cake leaves the pan, spread HALF TSP currant jelly over it. Record actual cake count and jelly used, and serve maple syrup separately in a chosen unprinted amount.
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