Shriving took place on Sunday, Monday and Tuesday priests took confessions, ordered penance and granted absolution (though obsolete, except in its shrove usage, the word lives on as 'short shrift', originally the time between passing sentence and punishment or execution). Shrove Tuesday is the last day before Lent, and food historians believe it was a final throw of self indulgence before these luxuries were denied by the church during the fasting period. Herein lies the clue to why we celebrate Pancake Tuesday.
They are sprinkled with sugar and built up into a cake, layer by layer.Īll this butter, all this cream, all these eggs. The pancakes are made as thin as possible and cooked on one side only. Mary Kettilby describes this elaborate dish in her Collection of Receipts (1728): to make 20 pancakes you use as little as 3 tablespoons of flour (3oz) to one pint of cream, 8 eggs (less 2 of the whites), 1/4 lb melted butter, sherry, sugar, rose water and nutmeg. In the 18th century 'thin cream pancakes' are served layered with sifted sugar between them, with the pretty name, A Quire of Paper. The leading cookery writer of her day, Hannah Glasse, gives pancake recipes which include both double cream and extra egg yolks and sometimes sack (sherry) spiced with ginger, cinnamon and allspice. 'There be some which mix pancakes with new milk or cream, but that makes them tough, cloying and not crisp, pleasant and savoury as running water.' By the 17th century, English pancakes begin to be heavily enriched. The writer Gervase Markham, a contemporary of Shakespeare, follows the Norman French view that a pancake should be crisp.
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