Pancakes, Fine

Ingredients

• half a pint of cream
• half a pint of sherry
• the Solks of 18 eggs
• a little salt
• sugar, ^ lb.
• a little ground cinnamon, mace, and nutmeg
• put in as much flour as will spread thin over the pan
• fry them in fresh butter

Method

1. 1

   Mix all ingredients and fry in butter until done.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 365. The excerpt below is the record exactly as published.

PANCAKES, Fine. — Cream, half a pint ; sherry, half a pint; the Solks of 18 eggs beaten fine, and a ttle salt ; sugar, ^ lb. ; a little ground cinnamon, mace, and nutmeg ; put in as much flour as will spread thin over the pan, and fry them in fresh butter. This sort of pancakes will not be crisp, but very good. PANCAKES, Fried without Butter. — Beat six fresh eggs very well ; mix, when strained, with a pint of cream, 4 ozs. of sugar, a glass of wine, half a nutmeg grated, and as much flour as will make it almost as thick as ordinary pancake batter, but not quite. Heat the frying-pan toler- ably hot, wipe it with a clean cloth; pour in the batter to make thin pan- cakes. PANCAKES, Irish. — Beat eight yolks and fom whites of eggs, strain them into a pint of cream, put a grated nutmeg, and sugar to your taste ; set 3 ozs. of fresh butter on the fire ; stir it, and as it warms pour it to the cream, which should be warm when the eggs are put to it : then mix smooth almost half a pint of flour. Fry the pancakes very thin ; the first with a bit of butter, but not the others. PANCAKES, Pink, &c.— Boil some beet-root till tender, and beat it fine in a mortar ; add the yolks of four eggs, two spoonfuls of flour, and three of cream ; sweeten, grate in half a nut- meg, and add a glassful of brandy; mix all well together, and fry the pan- cakes in butter; garnish them with green sweetmeats or sprigs of myrtle. PANCAKES, Rice.— Boil Jib. of rice to a jelly in a little water ; when cold, mix it with a pint of cream, eight eggs, a bit of salt and nutmeg grated ; stir in 8 ozs. of butter just warmed, and add as much flour as will make the bat- ter thick enough. Fry in as little lard or dripping as possible. PAPER, to Render Fireproof and Waterproof. — Professor Mus- champ, of Wurtemberg, advises the following : — Take 26 ozs. of alum, and 4 ozs. of white soap, and dissolve them in a quart of water ; into another vessel dis- solve 2 ozs. of gum arabic, and 1 oz. of glue in the same quantity of water as the former, and add the two solutions together, which is now to be kept warm, and the paper intended to be made waterproof dipped into it, passed be- tween rollers and dried ; or without the use of rollers, the paper may be sus- pended until it is perfectly dripped, and then dried. The alum, soap, glue, and gum, form a kind of artificial leather, which protects the surface of the paper from the action of water, and also renders it somewhat fireproof. A second immersion makes it still better. PAPER-HANGINGS to Clean. — Rub them gently down with a crust of bread, or with stiff dough; the flock papers should not be treated this way, but brushed with a soft clothes brush. Or, rub the paper well with a flannel cloth dipped In oat- meal. J PARAFINE, Explosive/. — Mr. W. Herapath, of Bristol, makes the public acquainted with an easy method of proving whether parafine oil is dangerous or not. Let two or three drops be allowed to fall upon a plate or saucer, and apply to them a lighted match ; if the flame spreads over the surface of the drops the oil should on no account be used, as it will under many circumstances prove explosive. The genuine parafine or petroleum will not bum except upon a wick. PARCHMENT GLUE.-Steep I lb. of parchment cuttings in a gallon of water in which has been dissolved i oz. of borax, and a little gum Arabic. Then strain the liquid well. Boil to the thickness required. PARCHMENT, to Prepare for Painting. — Take yard of list- ing, and roll it up very tight in a circu- lar form ; then take some finely pow- dered white pumice stone ; put the list- ing in it, and rub it over the parchment. This simple plan answers the best of any. If you wish it to take water col- ours, without sinking, choose that which is not spongy or soft, and use alum water with the colours, when you mix them for use. PAREGORIC ELIXIR. -Take flowers of benzoin, % oz. ; opium, 2 drs. Infuse in 1 lb. of the volatile aro- matic spirits, 4 or 5 days, frequently shaking the bottle ; afterwards strain the elixir. It eases pain, allays tickling coughs, relieves difficult breathing, and is useful in many disorders of children, particularly the hooping cough. The dose to an adult is from qo to 60 drops. PARMESAN AND CAULI- FLOWER.— Boil a cauliflower, drain it on a sieve, and cut the staiks so that the flower will stand upright about a inches above the dish. Put it into a stew-pan, with a little white sauce, let it stew till done enough, which will be but a few minutes ; then dish it with the sauce round and put Parmesan grated over it. Brown it with a salamander. PARKIN, Superb Oatmeal, 3 lbs. ; flour, r lb. ; butter, 1 lb. ; trea- cle, 4 lbs, ; ginger, 1 oz. ; sugar, 1 lb. ; a teaspoonfuls of carbonate of soda in a giU of beer. — The butter to be rubbed into the flour. All the Ingredients to be mixed the previous evening, and baked In a moderate oven the following morn- ing. Do not forget to add a wineglass, or two, of the best rum. This parkin is a luxury. PARSNIPS, to Fricassee. — Boil in milk till they are soft, then cut them lengthways into bits 2 or 3 inches long, and simmer in a white sauce, made of 2 spoonfuls of broth, a bit of mace, half a cupful of cream, a bit of butter, and some flour, and pepper and salt. PARSNIPS, to ^Vlash. — Boil them tender, scrape, then mash them in a stew-pan with a little cream, a good piece of butter, and pepper and salt. ■ PARSNIPS, to Stew. — Boil them tender, scrape, and cut into slices ; put them into a saucepan with cream enough ; for sauce, a piece of butter rolled in flour, and a little salt

Cook this with the app: pantry check, scaling, and the assistant.