DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

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Page 42

42 Cream Pancakes!
Take a pint of cream - the yolks of eight, & the whites of six eggs, well beaten - three spoonfuls of fine flour - four do. white wine - a little sugar - grated nutmeg - and a quarter pound of Butter, melted in the cream - Mix the flour first with a little cream, that it may be smooth - Then mix all well together - Butter the pan for the first pancake - let them run as thin as possible to be whole - When one side is coloured, it is enough - Take them out carefully, & strew finely powdered Sugar between them -
Tomata Sauce. Lord Uxbridge's Cook -
Bake perfectly ripe Tomatas in an Oven till they are quite soft, like a roasted apple - Then scrape out the Pulp with a teaspoon, & rub it thro' a sieve - put to it chili vinegar till it as thick as you wish - Salt it to your taste - Add a little Ginger - an ounce of Garlic - & two ounces of Shalots to each quart - slicing the Garlic & Shalots very thin - Boil all together a quarter of an hour, & Scum it well - then strain thro' a sieve, taking out the Garlic and Shalots - Let it stand till cool - then bottle, & cork it well. If when the bottles are opened, it is fermented, add more Salt, & boil a quarter of an hour It should be as thick as Cream.

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42 Cream Pancakes! Take a pint of cream - the yolks of eight, & the whites of six eggs, well beaten - three spoonfuls of fine flour - four do. white wine - a little sugar - grated nutmeg - and a quarter pound of Butter, melted in the cream - Mix the flour first with a little cream, that it may be smooth - Then mix all well together - Butter the pan for the first pancake - let them run as thin as possible to be whole - When one side is coloured, it is enough - Take them out carefully, & strew finely powdered Sugar between them - Tomata Sauce. Lord Uxbridge's Cook - Bake perfectly ripe Tomatas in an Oven till they are quite soft, like a roasted apple - Then scrape out the Pulp with a teaspoon, & rub it thro' a sieve - put to it chili vinegar till it as thick as you wish - Salt it to your taste - Add a little Ginger - an ounce of Garlic - & two ounces of Shalots to each quart - slicing the Garlic & Shalots very thin - Boil all together a quarter of an hour, & Scum it well - then strain thro' a sieve, taking out the Garlic and Shalots - Let it stand till cool - then bottle, & cork it well. If when the bottles are opened, it is fermented, add more Salt, & boil a quarter of an hour It should be as thick as Cream.