Cream Pancakes
Mix two eggs, well beaten, with a pint of cream, two ounces of sifted sugar, six of flour, a little nutmeg, cinnamon, and mace. Fry the pancakes thin, with a bit of butter.
Mix two eggs, well beaten, with a pint of cream, two ounces of sifted sugar, six of flour, a little nutmeg, cinnamon, and mace. Fry the pancakes thin, with a bit of butter.
Pancakes
Make a light batter of eggs, flour, and milk; a little salt, nutmeg, and ginger may be added; fry in a small pan, in hot dripping or lard. Sugar and lemon should be served to eat with them. Or, when eggs are scarce, make the batter with small beer, ginger, and so forth; or water, with flour, and a very little milk, will serve, but not so well as eggs and all milk.
Make a light batter of eggs, flour, and milk; a little salt, nutmeg, and ginger may be added; fry in a small pan, in hot dripping or lard. Sugar and lemon should be served to eat with them. Or, when eggs are scarce, make the batter with small beer, ginger, and so forth; or water, with flour, and a very little milk, will serve, but not so well as eggs and all milk.
Rice Pancakes
Boil half a pound of ground rice to a jelly in a pint of water or milk, and keep it well stirred from the bottom to prevent its being burnt; if too thick add a little more milk; take it off the fire; stir in six or eight ounces of butter, a pint of cream, six or eight eggs well beaten, a pinch of salt, sugar, and nutmeg, with as much flour as will make the batter thick enough. Fry with lard or dripping.
Boil half a pound of ground rice to a jelly in a pint of water or milk, and keep it well stirred from the bottom to prevent its being burnt; if too thick add a little more milk; take it off the fire; stir in six or eight ounces of butter, a pint of cream, six or eight eggs well beaten, a pinch of salt, sugar, and nutmeg, with as much flour as will make the batter thick enough. Fry with lard or dripping.