Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1814 edition. Excerpt: ...the batter thick enough. Fry in as little lard or dripping as possible. Irish Pancakes. Beat eight yolks and four whites of eggB, strain them into a pint of cream, put a grated nutmeg, and sugar to your taste; set three ounces 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. Serve several, Ob one another. New-England Pancakes. Mix a pint of cream, five spoonfuls of fine flour, seven yolks and four whites of eggs, and a very little salt: fry them very thin in fresh butter, and between each streW sugar and cinnamon. Send up six oy eight at once. Fritters. Make them of any of the batters directed for pancakes, by dropping a small quantity into the pan: or make the plainer sort, and put pared apples sliced and cored into the batter, and fry some of it with each slice. Currants or sliced lemon as thin as paper, make an agreeable change.--Flitters for company should be served on a folded napkin in the dish. A.ny sort of sweetmeat, or ripe fruit, may be made into fritters. Spanish Fritters. Cut the crum of a French roll into lengths, as thick as your finger, in whit shape you will. Soak in some cream, nutmeg, sugar, pounded cinnamon, and an egg. When well soaked, fry of a nice brown; and serve with butter, wine, and sugar-sauce. Potatoe Fritters.. Boil two large potatoes, scrape them fine; beat four yolks and three whites of eggs, and add to the above one large gpoonful of cream, another of sweet wine, a squeeze of a lemon, and a little nutmeg. Beat this batter half an hour at least. It will be extremely light. Put a good quantity of fine lard in...
