Pancakes for Children

History

"Pancakes for Children" is a short recipe printed in The Jewish Manual (London, 1846). The Wellcome Collection describes that book as the "first Jewish cookbook in English" — it is generally regarded as the earliest English-language Jewish cookbook. It was published anonymously, the title page crediting only "a lady"; it is traditionally attributed to Lady Judith Montefiore, but that attribution is not established as certain — catalogue records give it as only "probably written by" her.

The recipe itself is plain: a pint of finely grated bread crumbs simmered in a little milk and water, flavoured with cinnamon or grated lemon peel, mixed with a couple of beaten eggs, sweetened to taste, then dropped in small quantities into the pan and fried "like pancakes". It sits among the book's puddings and sweet dishes, next to other items the book marks "for children," such as "A Nice Rice Pudding for Children". In its preface the book states its object is to guide "the young Jewish housekeeper in the luxury and economy of 'The Table,'" and it emphasises careful attention to economy in its proportions.

Beyond its appearance in this 1846 book, the historical record examined here does not document the origin, regional provenance, or social meaning of this bread-crumb children's pancake. No source ties it to any particular class, community standing, or lineage. The book itself records nothing about who ate it.

Ingredients

• 1 pint bread crumbs
• milk and water
• cinnamon or lemon peel
• 2 eggs
• sugar

Instructions

1. Combine the finely grated bread crumbs with a little milk and water, and simmer together. Flavour the mixture with either cinnamon or grated lemon peel. Stir in the beaten eggs and sweeten to taste. Drop small quantities of the batter into a hot pan and fry like pancakes until golden.