vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
French Pancakes (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Serve stacked and optionally salamandered.
Presented as published in 1907. 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
93Calories
5 gProtein
4 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories93 kcal
Protein5.3 g
Carbohydrates3.6 g
Fiber0 g
Sugars0.1 g
Total Fat6.2 g
Saturated Fat2.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol147 mg
Sodium55 mg
Potassium64 mg
Calcium26 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline110 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 47. The excerpt below is the record exactly as published.
French Pancakes (1). Mix 2 tablespoonfuls of flour with a spoonful of cream, then add 3 eggs and a little lemon peel and salt; beat them well together, then add a little new milk and another spoonful of cream
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