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Anne Bayne booke [of recipes] circa 1700
Page 110
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(110) To make a fine pan Cake Beat 8 Eggs with the whites very well then put to them a quart of Creame. & put into it a little Cinamon & nutmeg. & when the Eggs & Creame are well mixt. put to them 2 spoonfulls of flower & a pound of melted butter. with a little nutmeg & salt stiring them very well together. & let them stand to rise. it will be better if they stand all night or 6 houres they must stand before you fry them. after the first put no butter into your pan you must fry them in a tind pan. a ladle full is enough to fry at a time.
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(110) To make a fine pan Cake Beat 8 Eggs with the whites very well then put to them a quart of Creame. & put into it a little Cinamon & nutmeg. & when the Eggs & Creame are well mixt. put to them 2 spoonfulls of flower & a pound of melted butter. with a little nutmeg & salt stiring them very well together. & let them stand to rise. it will be better if they stand all night or 6 houres they must stand before you fry them. after the first put no butter into your pan you must fry them in a tind pan. a ladle full is enough to fry at a time.
Szathmary Culinary Manuscripts and Cookbooks
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