Beat sixteen eggs, add to them a quart of milk, a nutmeg, half a pound
of flour, a pound of melted butter, a pound of sugar, and two gills of
wine; take care the flour be not in lumps; butter the pan for the first
pancake, run them as thin as possible, and when coloured, they are done;
do not turn them, but lay them carefully in the dish, sprinkling
powdered sugar between each layer--serve them up hot. This quantity will
make four dozen pancakes.
* * * * *
A CURD PUDDING.
Put two quarts of milk on the fire; when it boils, pour in half a pint
of white wine, strain the curd from the whey, and pound it in a mortar,
with six ounces of butter, half a pound of loaf sugar, and half a pint
of rice flour, or as much crackers beaten as fine as flour; six eggs
made light, and half a grated nutmeg--beat all well together, and bake
them in saucers in a moderate oven; turn them out carefully in your
dish, stick thin slices of citron in them, and pour on rich melted
butter, with sugar and wine.
* * * * *
LEMON PUDDING.
Grate the rind from six fresh lemons, squeeze the juice from three, and
strain it; beat the yelks of sixteen eggs very light, put to them
sixteen table-spoonsful of powdered loaf sugar, not heaped up--the same
of melted butter; add the grated rind, and the juice, four crackers
finely pounded, or an equal quantity of rice flour; or for change, six
ounces of corn meal which is excellent--beat it till light, put a puff
paste in your dish, pour the pudding in, and bake it in a moderate
oven--it must not be very brown.
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