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Adam's Ale (Water) Pancakes
From The national course in home economics, 1917
Serves 6
Adjust water for batter consistency.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
224Calories
8 gProtein
43 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories224 kcal
Protein7.8 g
Carbohydrates43 g
Fiber0 g
Sugars2.2 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium570 mg
Potassium94 mg
Calcium106 mg
Iron3.4 mg
Magnesium16 mg
Phosphorus122 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate91 mcg
Choline49 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 114. The excerpt below is the record exactly as published.
ADAM'S ALE (WATER) PANCAKES. Sift two teaspoonfuls of baking-powder into two and one-half cups of sifted flour, one heaping tablespoonful of corn-meal, one heaping table- spoonful of sugar, one teaspoonful of salt, two eggs well beaten. Mix flour, corn-meal, sugar and salt, and into this mixture beat enough cold water to make a thin smooth batter
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