Is there a food that kind of makes you feel not so great after eating it, but you love it so much you just eat it anyway?
Maybe it's too fatty, or too salty, or sweet, or just too rich in general, but every time you come across it on the menu you say damn the torpedoes, full speed ahead, I'm getting them.
Well for me that food is pancakes.
Basically after I eat a stack of pancakes I'm useless for the rest of the day.
Just lie me on the couch, turn on the TV, and come by every couple hours to make sure I'm still breathing.
But today I may have found a recipe that actually might work for me.
It's from Cromwellian England so mid-17th century, and it's a pancake with no butter and no lard.
A pancake for absolution.
That will make sense later so just stick with me this time on Tasting History.
Today's recipe comes from the 1658 cookbook The Complete Cook, expertly prescribing the most ready ways whether Italian, Spanish, or French for dressing of flesh and fish, ordering of sauces, or making of pastry.
