English Pancakes
From Burlington ladies cook book & 25 secrets of success, 1901
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
1457Calories
26 gProtein
130 gCarbs
93 gFat
Full nutrition (31 nutrients)
Calories1457 kcal
Protein26 g
Carbohydrates130 g
Sugars24 g
Total Fat93 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol270 mg
Sodium143 mg
Potassium763 mg
Calcium467 mg
Iron7.1 mg
Magnesium76 mg
Phosphorus515 mg
Zinc2.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.9 mg
Folate201 mcg
Choline43 mg
Water363 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 13. The excerpt below is the record exactly as published.
pinch of salt, and voIks of 3 egfgs togetlicr, add the well beaten whites of 3 eggs, and half cup of cream, and half teaspconful of vanilla to this add 2 teacupsful of flour into which has been sifted 1 tsaspoonful of B. Powder, when baxed pour over it a frosting made a^ follows;, i cup of sugar, 2 teaspoonful of cold water letting conie to just a boil, llieii pour it into the well ])catcn ^\•hites of one egg, bj.il aUogetiier. Miss M'^T^^-'i'^'^t Gushing. 1205 Agency Ave. SpOiigc Cuke 39 2 Clips oi sugar, 4 eggs beat thorougiily, i teacup of flour, I tabiespoonful of B. Powder, flavor with one tca^|:'ici:ful of vanilla. Miss IjUln Qhnss, 12 Id N 7 til. Sir. IvcaiOii b^jUeJ Cake ]:4 cup of butter, 1 >2 cups of sugar, -A cup of milk -; eggs, 2 j4- cup^ of flour, 2 level teaspoons of B. Pow- der. Cream the b^utter, add gradudlly the, sugar, eggs., yolKs well beaten, and the milk Mix and sift the flour '.!id B. Powder and add, then the eggs whites beaten nntil stiff. Bake in layers, andput together with lemon filling. IMiss l_^illian Rodin. igoi Herchler Str; Chocolate Caramels 3 pounds of brown sugar, half pound of butter^ half pound of chocolate scraped fine, one pint of cream or r.iilK, melt •dl these together with care, and boil 20 miAutes or half hiour stirring constantly, just before taking off of the fire flavor with vanilla, and add a small cup of granulated sngar, pour in a buttered tin a:id partly cool, marK in pieces about i inch square. Miss K^-^^ Robinson. 607 Gertrude Str. "' ^W^"^ GALLING =^ X =^= GRR DS ^ U. S* GQ. 1913 Milicv str. BML!l!JSTO?J lA Orders will ])c promptly attended to. Crus Brce. Mgr. jo Eiiglisli Pan cakes T pint of mi:K. i tablespoonhil of sugar, t cupful of flour, I teaspoonful of B. Powder, i cupful of cream
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Cook this with the app: pantry check, scaling, and the assistant.