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Classic
Cook Books
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page 123
QUIRE OF PAPER PANCAKES.
BEAT sixteen eggs, add to them a quart of milk, a nutmeg, half a pound of flour,
a pound of melted butter, a pound of sugar, and two gills of wine; take care the
flour be not in lumps; butter the pan for the first pancake, run them as thin as
possible, and when coloured, they are done; do not turn them, but lay them
carefully in the dish, sprinkling powdered sugar between each layer--serve them
up hot. This quantity will make four dozen pancakes.
A CURD PUDDING.
PUT two quarts of milk on the fire; when it boils, pour in half a pint of white
wine, strain the curd from the whey, and pound it in a mortar, with six ounces
of butter, half a pound of loaf sugar, and half a pint of rice flour, or as much
crackers beaten as fine as flour; six eggs made light, and half a grated
nutmeg--beat all well together, and bake them in saucers in a moderate oven;
turn them out carefully in your dish, stick thin slices of citron in them, and
pour on rich melted butter, with sugar and wine.
LEMON PUDDING.
GRATE the rind from six fresh lemons, squeeze the juice from three, and strain
it; beat the yelks of sixteen eggs very light, put to them sixteen
table-spoonsful of powdered loaf sugar, not heaped up--the same of melted
butter; add the grated rind, and the juice, with four crackers finely pounded,
or an equal quantity
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Classic
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