Take a pint of cream
eight eggs (leaving out two whites)
three spoonfuls of fine flour
3 spoonfuls of sack one spoonful of orange flower water
a little sugar
a grated nutmeg
1/4lb of butter melted in cream
Mingle all well together, mixing the flour with a little cream at first that it may be smooth.
Butter your pan for the first pancake, and let them run as thin as possible to be whole.
When one side is coloured it is enough.
Take them carefully from the pan, and strew some sifted sugar between each, lay them even on each other as you can.
This quantity will make twenty.
- from Martha Lloyd's Cookery Book
Happy Pancake Day.