DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 74

To make pan caks.
Take a pint of thick cream & ye yolks of 8 eggs & a spoonfull or 2 of fine flower mix thees all well together yn cover ym close & let ym by ye fire all night to rise & in ye morning melt a pound of sweet buter pore it into it & let it stand - warm till you to to bake it stir it up & ye first pancake you bake put in a little piece of butter in ye pan but for ye rest ye will bake without - send ym up as fast as you bake ym if you like nutmeg or any other spice seasine ym to your taist.
To Make oring Cheescaks. -
Take [1/2?] pound of allmonds blanched & beaten fine wt oring flower watter, a little sack to keep ym from oyling half a pound of fine suger 1/2 a pound of melted butter or rather more yn mix in ye yolks of 8 eggs 4 whits well beaten yn beat a quarter of a pound of canded oring pill allso very well in your morter till it coms to a paist yn mix all to gether & fill ye Chees caks. -

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To make pan caks. Take a pint of thick cream & ye yolks of 8 eggs & a spoonfull or 2 of fine flower mix thees all well together yn cover ym close & let ym by ye fire all night to rise & in ye morning melt a pound of sweet buter pore it into it & let it stand - warm till you to to bake it stir it up & ye first pancake you bake put in a little piece of butter in ye pan but for ye rest ye will bake without - send ym up as fast as you bake ym if you like nutmeg or any other spice seasine ym to your taist. To Make oring Cheescaks. - Take [1/2?] pound of allmonds blanched & beaten fine wt oring flower watter, a little sack to keep ym from oyling half a pound of fine suger 1/2 a pound of melted butter or rather more yn mix in ye yolks of 8 eggs 4 whits well beaten yn beat a quarter of a pound of canded oring pill allso very well in your morter till it coms to a paist yn mix all to gether & fill ye Chees caks. -