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Apple Pancakes
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five pancakes.
Presented as published in 1892. 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
482Calories
13 gProtein
97 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein13 g
Carbohydrates97 g
Fiber8.3 g
Sugars68 g
Total Fat8.3 g
Saturated Fat2.6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol280 mg
Sodium110 mg
Potassium631 mg
Calcium105 mg
Iron2.8 mg
Magnesium37 mg
Phosphorus233 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1.6 mcg
Vitamin C22 mg
Vitamin A133 mcg
Vitamin E1.1 mg
Vitamin K4.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate60 mcg
Choline240 mg
Caffeine0 mg
Water533 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 148. The excerpt below is the record exactly as published.
Apple Pancakes. — Make a good stiff batter with four table-spoonfuls of flour, a little sugar, three eggs, half a junt of milk, a little powdered cinnamon, and a pinch of salt. Chop six moderate-sized apples
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