Recipe Manuscript

Pancakes

Name: Pancakes
Prep time: PTPT15M
Cook time: PTPT30M
Yield: 10
Cuisine: European
Ingredients: 16 large eggs (only 6 egg whites, all 16 yolks); 500 grams fine wheat flour; 3 tablespoons (45 ml) sake (or dry sherry or white wine as substitute); 500-600 ml water (enough to create smooth, crepe-like batter); 1 whole nutmeg, grated; 50 grams white sugar; pinch of salt; 50 grams unsalted butter (plus more for cooking if needed)

1666

From the treasured pages of Receipt book of Rebeckah Winche

Written by Rebecca Winch

Renaissance (1400 - 1700)European Intermediate Breakfast Dessert Snack

Original Recipe • 1666

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Pancakes

"Take 16 eges the whites of but 6 of them beat them wery will togeather & take a quart of fine flower & 3 spoonfulls of sake mixe & temper it fine wth faire water then put to it a grated nut meg a litte sugar & some salt & butterr must be melted before ye put it in the pan,"

Note on the Original Text

In the 17th century, recipes were written as reminders for experienced cooks, so quantities and techniques are often imprecise. Spelling was highly variable (e.g., 'eges' for eggs, 'wery will' for very well, 'mixe & temper it fine wth faire water') and not standardized. The recipe assumes readers know what pancake batter should look and feel like. Measurements are broad estimates, reliant on the skill of the cook.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Rebeckah Winche - Click to view recipe in book

Title

Receipt book of Rebeckah Winche (1666)

You can also click the book image above to peruse the original tome

Writer

Rebecca Winch

Era

1666

Publisher

Unknown

Background

Step into the 17th-century kitchen with Rebecca Winch, where hearty feasts and time-honored recipes whisper secrets of early English cooking. From savory pies to delicate sweets, this charming volume offers a sumptuous glimpse into culinary history.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This pancake recipe comes from the late 17th century, specifically from the handwritten collection of Rebecca Winch, who lived in England and died in 1713. The recipe dates from around 1666—a time when household cookery books were treasured and recipes were passed down through families. Unsurprisingly, these pancakes differ from modern ones by their richness: they use an abundance of eggs, and the inclusion of sake displays the globalization of early modern English pantries. Such recipes were often used in grand households and represented status as much as sustenance.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The batter would have been mixed in large, sturdy earthenware bowls, beaten vigorously by hand with a wooden spoon or a birch twig whisk. The pancakes were cooked in heavy iron pans or skillets over the open hearth fire, with the butter melted directly in the pan before each batch. Plates would be pewter or pottery, and serving would be immediate to enjoy the pancakes hot.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

16 large eggs (only 6 egg whites, all 16 yolks)
4 cups fine wheat flour
3 tablespoons (1.5 fl oz) sake (or dry sherry or white wine as substitute)
2 to 2.5 cups water (enough to create smooth, crepe-like batter)
1 whole nutmeg, grated
1/4 cup white sugar
pinch of salt
3.5 tablespoons (1.75 oz) unsalted butter (plus more for cooking if needed)

Instructions

To make these 17th-century pancakes with imperial measurements, start by taking 16 eggs, but only use the whites from 6 of them and the yolks from all 16.
Whisk together until well combined.
Add 4 cups of fine wheat flour to the eggs.
Mix in 3 tablespoons (about 1.5 fl oz) of sake—if sake is unavailable, use a dry sherry or white wine.
Gradually mix in enough fresh water (about 2 to 2.5 cups) until a smooth, pourable batter forms.
Season with a whole grated nutmeg, about 1/4 cup of sugar, and a pinch of salt.
Melt about 3.5 tablespoons (1.75 oz) of butter.
Before cooking, make sure the pan is hot and well-buttered, then pour in the batter, cooking as for crepes or thin pancakes.
Serve warm, perhaps with a little more sugar or syrup if desired.

Estimated Calories

320 per serving

Cooking Estimates

It takes about 15 minutes to prepare the batter and another 30 minutes to cook all the pancakes. Each serving contains around 320 calories, and you will get about 10 pancakes from this recipe.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.