Americanbreakfastvegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Apple Pancakes
From The Rural cook book, 1907
Serves 1
This quantity makes four cakes.
Presented as published in 1907. 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
1219Calories
47 gProtein
218 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1219 kcal
Protein47 g
Carbohydrates218 g
Fiber2.3 g
Sugars19 g
Total Fat18 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium1404 mg
Potassium710 mg
Calcium156 mg
Iron17 mg
Magnesium97 mg
Phosphorus588 mg
Zinc3.9 mg
Copper0.6 mg
Manganese2 mg
Vitamin D3 mcg
Vitamin C7.2 mg
Vitamin A244 mcg
Vitamin E1.7 mg
Vitamin K1.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)17 mg
Folate472 mcg
Choline447 mg
Caffeine0 mg
Water768 g
As published
This recipe was extracted from The Rural cook book (1907), page 55. The excerpt below is the record exactly as published.
Apple Pancakes.— Measure two cupfuls of sifted flour; add, half a teaspoonful of salt and sift again. Then stir in gradually two cupfuls of cold water and the beaten yolks of three or four eggs, making a per- fectly smooth batter. When well mixed, fold in (he whites of the eggs beaten to a froth. Place a tablespoonful of fat in an iron frying pan and when hot pour in enough batter to cover the bottom of the pan quarter of an inch thick ; have a few nicely-flavored apples
Cook this with the app: pantry check, scaling, and the assistant.