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English cookbook, ca. 1850-1870
Page 68
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French pancakes. Take the whites of three Eggs - Whip them and lay them on a sieve to drain. Half a pint of rich cream, whip it and lay in on a sieve to drain. Take the yolks of the Eggs, whip them with one tablespoonful of flour. Keep the ingredients separate until 20 minutes before the pancakes are wanted - then mix all well together briskly & put them into small buttered [round?] to be baked. Shrewsbury Cakes. Mrs. Boteler 1/2 lb of butter, 1/2 lb of sugar, 1 lb of flour gradually rubbed together, & mixed with the yolks of 3 eggs & the white of one,- When well mixed, roll thin, & then cut with a wine glass. Bake a light brown.
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French pancakes. Take the whites of three Eggs - Whip them and lay them on a sieve to drain. Half a pint of rich cream, whip it and lay in on a sieve to drain. Take the yolks of the Eggs, whip them with one tablespoonful of flour. Keep the ingredients separate until 20 minutes before the pancakes are wanted - then mix all well together briskly & put them into small buttered [round?] to be baked. Shrewsbury Cakes. Mrs. Boteler 1/2 lb of butter, 1/2 lb of sugar, 1 lb of flour gradually rubbed together, & mixed with the yolks of 3 eggs & the white of one,- When well mixed, roll thin, & then cut with a wine glass. Bake a light brown.
Szathmary Culinary Manuscripts and Cookbooks
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