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Berlin Pancakes
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
568Calories
25 gProtein
66 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein25 g
Carbohydrates66 g
Fiber0 g
Sugars12 g
Total Fat22 g
Saturated Fat9.3 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol314 mg
Sodium784 mg
Potassium565 mg
Calcium355 mg
Iron5.3 mg
Magnesium57 mg
Phosphorus471 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)5.1 mg
Folate148 mcg
Choline267 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 76. The excerpt below is the record exactly as published.
BERLIN PANCAKES. Flour, 214 cups. Eggs, 6. Salt, 1 teaspoon. Milk, 1 quart. Butter or lard
Cook this with the app: pantry check, scaling, and the assistant.