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Gooseberry Pancakes

Put a lump of butter into a fryingpan; when it is melted, put in one quart of gooseberries previously snipped, and fry gently until tender; then take them out and mash them in a saucepan. Beat the yolks of six eggs, and whip three whites to a stiff froth; mix them with a teacupful of cream and finely-grated stale breadcrumbs, and a breakfast cupful of flour, pour them in the saucepan with the gooseberries, add sugar to taste, and stir over the fire until thick. Melt some butter in a fryingpan, and fry the preparation like pancakes. Put them on a hot dish, sift powdered sugar over, and serve.