vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
French Pancakes
From The national course in home economics, 1917
Serves 2
Can be filled with various meats.
Presented as published in 1917. 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
640Calories
27 gProtein
104 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein27 g
Carbohydrates104 g
Fiber0 g
Sugars6.1 g
Total Fat13 g
Saturated Fat4.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol294 mg
Sodium5240 mg
Potassium458 mg
Calcium349 mg
Iron8.6 mg
Magnesium58 mg
Phosphorus456 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.6 mg
Folate236 mcg
Choline242 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 114. The excerpt below is the record exactly as published.
FRENCH PANCAKES. Two cupfuls of flour, one heaping teaspoonful of baking-powder, three eggs, a pinch of salt and one cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.