Recipe for pancakes and puddings


Recipe for pancakes


  • Intro

    These recipes for pancakes and a variety of puddings are taken from a 16th Century cookery book entitled, 'The Good Huswifes Jewell'. The late 16th century was the first time that cookery books began to be published and acquired with any sort of regularity. It is also the first time that cookery books were directed at a female audience. However, literacy rates among women were very low, so it is likely that these books would only have been purchased by the privileged few. In addition, only the higher echelons of society would have had regular access to valuable key ingredients such as sugar, spices, hothouse-grown fruits or plentiful livestock.


    Shelfmark: C.104.e.32(3)

  • Transcript

    Recipe for pancakes and puddings

    And take a frying pan and a dish of sweet Butter in it, when it is molten put handsomely in your pan halfe a spoonful of your stuffe, and so bestows the rest after, frye them on a soft fire, and turn them when time is, lay thé in a platter, and cast sugar on them.


    To make Pancakes

    Take new thicke Creame a pine, foure or five yolks of egs, a good handful of flower and two or three spoonefuls of ale, strain them together into a faire platter, and season it with a good handfull of sugar, a spooneful of synamon, and a little Ginger: then take a friing pan, and put in a litle peece of Butter, as big as your thumbe, and when it is molten brown, cast it out of your pan, and with a ladle put to the further side of your pan some of your stuffe, and hold your pan ..., so that your stuffe may run abroad over all the pan as thin as may be: then set it to the fire, and let the fyre be verie soft, and when the one side is baked, then turn the other, and bake them as dry as ye can without burning.


    To make good white puddings

    See that your livers bee not too much parboyled. Then take of the livers and lights, ty, let them be picked and chopped with knives and champ them in a morter, and straine them through a collender, and put some milk to it, to help to get it threugh, then put foure or five egs and but five whites, and put in crums of bread, Cloves, Mace, Saffron Salt, and some Pepper, and sweet suet small minced, and let there be enough of it, and so still fill them up, and to black puddings, otemeale, milk and salt.


    To make Puddings

    Take grated bread, the yolks of five egs, a litle Synamon and Salt, Corrans, one minced Date, and the suet of mutton minced smal, knead all these together, and make them up in litle balles, boyle them on a chafing dish with a little Butter and Vinigar, cast Synamon and sugar thereon, and so serve them in.


    To make Ising puddings

    Take a platter full of otemeale grotes clean picked, and put thereto of the best Creame sodden that ye can get, blood warme, as much as shall cover the grotes, and so let them lye and soake three houres, or some what more, till they have drunke up the cream, and the grotes swollen and soft withall. Then take five egges whites and yolkes, and straine them faire into your grotes: then take on platterful and a half of beef suet, the skin cleane pulled from it, and as small minced as is possible So the when yee have minced it, you must largelie have

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