TANSEY PANCAKES

The Experienced English Housekeeper · Elizabeth Raffald · 1784

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

Ingredients (10)

four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
four spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two of fine sugar
one spoonful of the juice of tansey ↝ Acerola juice, raw [Fruits and Fruit Juices]
two of the juice of spinage ↝ Acerola juice, raw [Fruits and Fruit Juices]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
quarters of Seville oranges ↝ Orange, raw [Citrus fruits]
double refined sugar

Instructions (7)

Beat four eggs, and put to them half a pint of cream, four spoonfuls of flour, and two of fine sugar.
Beat them a quarter of an hour.
Put in one spoonful of the juice of tansey, and two of the juice of spinage, with a little grated nutmeg.
Beat all well together.
Fry them in fresh butter.
Garnish them with quarters of Seville oranges.
Grate double refined sugar over them, and send them up hot.

Original Text

To make TANSEY PANCAKES.
BEAT four eggs, and put to them half a pint
of cream, four spoonfuls of flour, and two of fine sugar, beat them a quarter of an hour, then
put in one spoonful of the juice of tansey, and
two of the juice of spinage, with a little grated
nutmeg, beat all well together, and fry them in
fresh butter, garnish them with quarters of
Seville oranges, grate double refined sugar over
them, and send them up hot.

Notes

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