Irish Pancakes
A historical recipe from New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807).
A historical recipe
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Project Gutenberg eBook #69519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Digitised by Project Gutenberg, eBook #69519 (https://www.gutenberg.org/ebooks/69519). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ireland. Associated with Ireland by a demonym leading its title: Irish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 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 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;
- 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.
- 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.