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French Pancakes

Name: French Pancakes
Yield: 1 servings
Ingredients: Three eggs; One cupful of milk; One-half cupful of flour; One-half tea-spoonful of salt; One tea-spoonful of sugar; One-half table-spoonful of salad oil

From The Pattern cook-book, 1890

Serves 1

Serve with butter, sugar, or jelly.

Presented as published in 1890. 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

452Calories

15 gProtein

64 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories452 kcal

Protein15 g

Carbohydrates64 g

Fiber0 g

Sugars16 g

Total Fat16 g

Saturated Fat5 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol29 mg

Sodium1260 mg

Potassium451 mg

Calcium312 mg

Iron3.5 mg

Magnesium46 mg

Phosphorus314 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E2.4 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.5 mg

Folate100 mcg

Choline43 mg

Caffeine0 mg

Water221 g

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 164. The excerpt below is the record exactly as published.

FRENCH PANCAKES. (nO SODA.) Three eggs. One cupful of milk. One-half cupful of flour. One-half tea-spoonful of salt. One tea-spoonful of sugar. One-half table-spoonful of salad oil

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