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English Pancakes
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
874Calories
23 gProtein
71 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories874 kcal
Protein23 g
Carbohydrates71 g
Fiber0 g
Sugars18 g
Total Fat55 g
Saturated Fat30 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol336 mg
Sodium424 mg
Potassium634 mg
Calcium542 mg
Iron4.6 mg
Magnesium59 mg
Phosphorus528 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.6 mg
Folate124 mcg
Choline190 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 113. The excerpt below is the record exactly as published.
ENGLISH PANCAKES. Sift together one teacupful of flour, one teaspoonful of baking-powder and a pinch of salt; beat two eggs with one tablespoonful of sugar and dilute with one pint of milk and one teacupful of cream
Cook this with the app: pantry check, scaling, and the assistant.