DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Frances Collins cookbook, 1825-1846

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Page 30

Cream Pancakes
Take a pint of cream boil it and pour it upon 1/4 lb of Butter  stir it till nearly cold take 6 eggs leaving out 2 whites beat them with 4 spoonsfull of flour, then mix them altogether and keep them [rather?] [warm?] till they are fried, they must stand an hour after they are mixed, rub the frying pan with veal or beef suet or butter  Put in a piece of muslin set your dish in hot water to keep it warm, you must not turn the pancakes but lay one upon the other with powdered sugar between as they are done, this quantity should make 15 pancakes        Lady [Chemor?]
Rice Cake
Pick the rice and wash it in several waters boil it till quite tender, drain off the water, put it into a mould leave a hole in the middle and fill it up with sweetmeats, then turn it out into a dish with the sweetmeats downward have ready some Custard or rich cream to pour into the dish, blanch some almonds to stick over the Cake.

       Lady [Nichol?]

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Cream Pancakes Take a pint of cream boil it and pour it upon 1/4 lb of Butter stir it till nearly cold take 6 eggs leaving out 2 whites beat them with 4 spoonsfull of flour, then mix them altogether and keep them [rather?] [warm?] till they are fried, they must stand an hour after they are mixed, rub the frying pan with veal or beef suet or butter Put in a piece of muslin set your dish in hot water to keep it warm, you must not turn the pancakes but lay one upon the other with powdered sugar between as they are done, this quantity should make 15 pancakes Lady [Chemor?] Rice Cake Pick the rice and wash it in several waters boil it till quite tender, drain off the water, put it into a mould leave a hole in the middle and fill it up with sweetmeats, then turn it out into a dish with the sweetmeats downward have ready some Custard or rich cream to pour into the dish, blanch some almonds to stick over the Cake. Lady [Nichol?]