Irish Pancakes

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 13 days ago
Not a recipe: No

Ingredients (7)

eight yelks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
four whites of eggs ↝ Egg, white only, raw [Eggs and omelets]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sugar to your taste ↝ Sugar, NFS [Sugars and honey]
three ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
almost half a pint of flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (8)

Beat eight yolks and four whites of eggs.
Strain them into a pint of cream.
Add a grated nutmeg and sugar to your taste.
Set three ounces of fresh butter on the fire, stir it, and as it warms, pour it to the cream, which should be warm when the eggs are put to it.
Mix smooth almost half a pint of flour.
Fry the pancakes very thin.
Fry the first pancake with a bit of butter, but not the others.
Serve several, one on another.

Original Text

Irish Pancakes.

Beat eight yelks and four whites of eggs: strain them into a pint of cream; put a grated nutmeg and sugar to your taste. Set three ounces of fresh 182butter on the fire, stir it, and as it warms, pour it to the cream, which should be warm when the eggs are put to it; then mix smooth almost half a pint of flour. Fry the pancakes very thin, the first with a bit of butter, but not the others. Serve several, one on another.

Notes

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