Frenchbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Crepes, Pancakes (Batter)
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
811Calories
44 gProtein
98 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories811 kcal
Protein44 g
Carbohydrates98 g
Fiber0 g
Sugars9.5 g
Total Fat38 g
Saturated Fat9.7 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol799 mg
Sodium357 mg
Potassium707 mg
Calcium360 mg
Iron9.9 mg
Magnesium76 mg
Phosphorus706 mg
Zinc4.2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D5.8 mcg
Vitamin C0 mg
Vitamin A378 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)8 mg
Folate275 mcg
Choline621 mg
Caffeine0 mg
Water327 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 455. The excerpt below is the record exactly as published.
Crepes , Pancakes (Batter). — 4 oz. of flour ( Coombs's self-raising), 1 whole egg, 3 yolks of eggs, \ oz. oiled butter, 1J gill of milk, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.