vegetarianpescatariannut-freefish-freeshellfish-free
Filled Pancakes
From The art of German cooking and baking, 1922
Serves 2
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
633Calories
28 gProtein
59 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein28 g
Carbohydrates59 g
Fiber0.4 g
Sugars26 g
Total Fat32 g
Saturated Fat9.4 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol573 mg
Sodium1018 mg
Potassium464 mg
Calcium252 mg
Iron4.9 mg
Magnesium46 mg
Phosphorus472 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A279 mcg
Vitamin E2.4 mg
Vitamin K6 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)3.1 mg
Folate142 mcg
Choline465 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 107. The excerpt below is the record exactly as published.
FILLED PANCAKES. Quantity for 6 Persons. 6 eggs Butter for baking % pt. of milk Jelly or fruit marmalade for % cup of flour stuffing % tsp. of salt Sugar and cinnamon to sprinkle 1 tbsp. of sugar
Cook this with the app: pantry check, scaling, and the assistant.