Irish Pancakes.
Beat eight yolks 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 aa it warms pour it to the cream, which should be warm when the eggs are put to it: then mix smooth almost half a pound of flour. Fry the pancakes very thin ; the first with a bit of butter, but not the others. Serve several on one another. New-England Pancakes,
Mix a pint of cream, five spoonsful of fine flour, seven yolks and four whites of eggs, and a very little salt; fry them very thin in fresh butter, and between each strew sufar and cinnamon. Send up six or eight at once.
A New System of Domestic Cookery: Formed Upon Principles of Economy, and Adapted to the Use of Private Families., Maria Eliza Ketelby Rundell,J. Murray, 1833
