This section is from the book "Breakfast, Luncheon And Tea", by Marion Harland. Also available from Amazon: Breakfast, Luncheon And Tea.
1 cup milk, and same of cream.
4 eggs beaten stiff, and the yolks strained.
1 table-spoonful butter, chopped into the flour.
A very little salt.
Enough prepared flour for thick batter.
Mix the beaten yolks with the milk and cream; then the salt and whites, lastly the flour. Bake in buttered iron pans, such as are used for "gems " and corn-bread. The oven should be quick. Turn out and eat with sweet sauce.
 
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