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Filled Berliner Pancakes or Stuffed Doughnuts
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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
202Calories
0 gProtein
39 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories202 kcal
Protein0.3 g
Carbohydrates39 g
Fiber0.7 g
Sugars27 g
Total Fat4.9 g
Saturated Fat1 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium31 mg
Potassium48 mg
Calcium15 mg
Iron0.4 mg
Magnesium3.6 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.9 mcg
Choline6.3 mg
Caffeine0.3 mg
Water17 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 136. The excerpt below is the record exactly as published.
FILLED BERLINER PANCAKES OR STUFFED DOUGHNUTS. Yeast dough, according to No. 8 Lard for baking Jelly for filling
Cook this with the app: pantry check, scaling, and the assistant.