200 Year Old Scottish Pan Pudding - Old Cookbook Show - Glen And Friends Historic Cooking
This recipe is from the third edition of Mrs Frazer’s historic cookbook “The Practice Of Cookery…” printed in Edinburgh in 1800. This old traditional Scottish 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. 1800s traditional recipes are a bit different than recipes today, and making these old recipes is like tasting history in your own kitchen.


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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