First Class Pan Cake

Name: First Class Pan Cake
Ingredients: 2 eggs; 1 tablespoon of flour; 1/2 cup milk; a pinch of salt

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

245Calories

17 gProtein

12 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories245 kcal

Protein17 g

Carbohydrates12 g

Fiber0 g

Sugars6.2 g

Total Fat14 g

Saturated Fat5.4 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol387 mg

Sodium188 mg

Potassium331 mg

Calcium207 mg

Iron2.2 mg

Magnesium29 mg

Phosphorus330 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B121.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.7 mg

Folate60 mcg

Choline316 mg

Caffeine0 mg

Water184 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 13. The excerpt below is the record exactly as published.

First Class Pan Cake. 2 eggs, 1 tablespoon of flour, y2 cup milk, a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.