Quelque shose [Spiced pancakes]  Robert May (1588 - 1665)  Great Cooks and Their Recipes:  From Taillevent to Escoffier  Anne Willan, Michael Boys (Photographer)  page 82

 As its name suggests, quelque shose was a light little dish this particular recipe resembles a pancake flavored with currants. A manchet was a loaf made of the finest quality flour from which most of the bran had been sifted. Coarser loaves were called "cheats" or "cockets," and "trete" - the roughest of all - was almost black and usually made of rye flour. The tansie referred to in the recipe was a cross between an omelet and a baked custard, flavored with the herb tansy. Until the nineteenth century, sugar was sold in blocks which had to be grated or "scraped" before using.

Take ten eggs, and beat them in a dish with a penny manchet grated, a pint of cream, some beaten cloves, mace, boil'd currans, some rosewater, salt, and sugar; beat all together, and fry it either in a whole form of a tansie, or by spoonfuls in little cakes, being finely fried, serve them on a plate with juyce of orange and scraping sugar.

 

Spiced pancakes

Serves 4-6
 

Imperial	Metric	Ingredient
4 1/2 oz or 1 cup	140 g	currants or raisin
6 1/2 oz or 2 cup	200g	fresh white breadcrumbs
1/2 tsp	1/2 tsp	ground cloves
1/2 tsp	1/2 tsp	ground mace
Pinch of salt	pinch of salt
1 3/4 oz or 1/4 cups	50 g sugar
1/2 pint  or 1 1/4 cups	300 ml	heavy or double cream
5	5	eggs, beaten to mix
2 tsp	2 tsp	rosewater
4-6 tbsp	4-6 tbsp	butter (for frying)
FOR SERVING:
2	2	oranges, cut in segments
		granulated sugar (for sprinkling)

 

1. Pour boiling water over the currants or raisins, let stand until plump, about 15 minutes, and drain them. Mix (he breadcrumbs in a bowl with the cloves, mace, salt and sugar and stir in the cream. Gradually beat in the eggs and continue beating 2 minutes. Let the batter stand 15 minutes for the breadcrumbs to soften, then stir in the rosewater and drained currants or raisins.

 
2. In a pan or skillet heat about 2 tablespoons butter and pour in the batter with a pitcher to form 3 inch/ 7-5 cm pancakes. Cook them over medium heat until browned, turn and brown the other side. Keep them warm while frying the remaining batter, adding more butter as necessary.

 
3. Alternatively, heat 4 tablespoons butter in a 10 or 11 inch/25 or 28 cm pan or skillet. Add all the batter and cook over medium heat until browned on the bottom and still soft on top. Slide the skillet or pan under the broiler/ grill and cook until the top is set and browned. Slide the cake out on to a heated platter. Cut it in wedges and serve the cake or the pancakes with orange segments and sugar for sprinkling.