vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Pancakes
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
982Calories
20 gProtein
10 gCarbs
107 gFat
Full nutrition (34 nutrients)
Calories982 kcal
Protein20 g
Carbohydrates9.8 g
Fiber0 g
Sugars0.5 g
Total Fat107 g
Saturated Fat52 g
Monounsaturated Fat22 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol739 mg
Sodium227 mg
Potassium402 mg
Calcium215 mg
Iron2.2 mg
Magnesium29 mg
Phosphorus384 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A200 mcg
Vitamin E1.3 mg
Vitamin K6 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate59 mcg
Choline368 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 96. The excerpt below is the record exactly as published.
French Pancakes — Five eggs, nearly a pint of cream, 1 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.