GOFERS

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Yield: 5.0 gofer
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a pint of milk ↝ Milk, NFS [Milk, reduced fat]
an ounce of sugar ↝ Sugar, NFS [Sugars and honey]
half a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
currants if you please ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (10)

Beat three eggs well, with three spoonfuls of flour and a little salt.
Mix them with a pint of milk, an ounce of sugar, and half a nutmeg grated.
Beat them well together.
Make your gofer tongs hot.
Rub them with fresh butter.
Fill the bottom part of your tongs, and clap the top up.
Turn them.
When a fine brown on both sides, put them in a dish, and pour white wine sauce over them.
Five is enough for a dish, do not lay them one upon another, it will make them soft.
You may put in currants if you please.

Original Text

To make GOFERS.
BEAT three eggs well, with three spoonfuls
of flour and a little salt, then mix them with a
pint of milk, an ounce of sugar, and half a nut-
meg grated, beat them well together, then make
your gofer tongs hot, rub them with fresh but-
ter, fill the bottom part of your tongs, and clap
the top up, then turn them, and when a fine
brown on both sides, put them in a dish, and
pour white wine sauce over them; five is enough
for a dish, do not lay them one upon another, it
will make them soft.—You may put in currants
if you please.

Notes

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