Pancakes. No. 2.
To a pint of cream put three spoonfuls of sack, half a pint of flour, six eggs, but only three whites; grate in some nutmeg, very little salt, a quarter of a pound of butter melted, and some sugar. After the first pancake, lay them on a dry pan, very thin, one upon another, till they are finished, before the fire; then lay a dish on the top, and turn them over, so that the brown side is uppermost. You may add or diminish the quantity in proportion. This is a pretty supper dish.