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Dimpus Dampus (Pancake)

From Council cook book, 1908
Presented as published in 1908. 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

447Calories
29 gProtein
31 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein29 g
Carbohydrates31 g
Fiber0 g
Sugars12 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium306 mg
Potassium605 mg
Calcium388 mg
Iron3.9 mg
Magnesium53 mg
Phosphorus569 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2 mg
Folate108 mcg
Choline484 mg
Caffeine0 mg
Water331 g

As published

This recipe was extracted from Council cook book (1908), page 34. The excerpt below is the record exactly as published.

three eggs beaten with one cup sugar; add one teaspoon of cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye bread crumbs added gradually. Mix well and add beaten whites. Bake slowly. Half an hour before serving, add one cup of claret or white wine. Serve ,with sherry wine sauce or whipped cream. Steamed Bread Pudding. Five slices stale bread, medium thick, soaked in water ; squeeze out water. Add one cup brown sugar, pinch salt, one cup raisins, currants, and citron, one teaspoon mixed spices, one teaspoon chocolate, one teaspoon vanilla, two eggs, dropped in whole, and lastly one heaping teaspoon yeast powder. Grease pudding mold, put in ingredients, and steam two hours. Serve with hard sauce. A Simple Rice Pudding. One quart milk, three tablespoons rice; sugar, vanilla, and salt to taste. Bake two hours, slowly. When cool, add marmalade and whipped cream. Cornmeal Pudding. Beat four ounces butter and one cup powdered sugar until very light. Beat in thoroughly the yolks of three eggs. Add gradually one cup and one table- spoon cornmeal, then the stifif-beaten whites of eggs. Mix well and bake in a buttered dish. To be eaten hot with maple syrup. Phone West 1000 We'll do the Rest SANFORD G. LEWALD CO. 2036-2054 O'FAI^ELL ST. COAL PUDDINGS 105 Dimpus Dampus. Make pancake batter of three eggs, three table- spoons flour (or more in same proportion), milk for very thin batter, pinch of salt. Slice any kind of fruit
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