Take a large red beet-root that has been boiled tender; cut it up
and pound it in a mortar till you have sufficient juice for
colouring the pancakes. Then make a batter as in the preceding
receipt, and stir into it at the last enough of the beet juice to
give it a fine pink colour. Or instead of the beet juice, you may
use a little cochineal dissolved in a very small quantity of
brandy. Fry the pancakes in a pan greased with lard or fresh
butter; and as fast as they are done, spread thickly over them
raspberry jam or any sort of marmalade. Then roll them up nicely,
and trim off the ends. Lay them, side by side, on a large dish,
and strew powdered sugar over them. Send them to table hot, and
eat them with sweetened cream.