Fine Pancakes, fried without Butter, or Lard

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

six fresh eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
four ounces of sugar ↝ Sugar, NFS [Sugars and honey]
a glass of wine ↝ Wine, rice [Wine]
half a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
as much flour as will make it almost as thick as ordinary pancake batter, but not quite ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (5)

Beat six fresh eggs extremely well.
Mix the strained eggs with a pint of cream, four ounces of sugar, a glass of wine, half a nutmeg grated, and as much flour as will make it almost as thick as ordinary pancake batter, but not quite.
Heat the fryingpan tolerably hot.
Wipe the fryingpan with a clean cloth.
Pour in the batter to make thin pancakes.

Original Text

Fine Pancakes, fried without Butter, or Lard.

Beat six fresh eggs extremely well; mix, when strained, with a pint of cream, four ounces of sugar, a glass of wine, half a nutmeg grated, and as much flour as will make it almost as thick as ordinary pancake batter, but not quite. Heat the fryingpan tolerably hot, wipe it with a clean cloth; then pour in the batter, to make thin pancakes.

Notes

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