French Pancakes
From The complete Indian housekeeper & cook, 1898
Dish in a pile with preserves between each, and garnish with preserve and whipped cream.
Presented as published in 1898. 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
715Calories
63 gProtein
4 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein63 g
Carbohydrates3.6 g
Fiber0 g
Sugars1.9 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium710 mg
Potassium690 mg
Calcium280 mg
Iron8.8 mg
Magnesium60 mg
Phosphorus990 mg
Zinc6.5 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A800 mcg
Vitamin E5.3 mg
Vitamin K1.5 mcg
Vitamin B60.9 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.3 mg
Niacin (B3)0.4 mg
Folate235 mcg
Choline1470 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 214. The excerpt below is the record exactly as published.
French Pancakes. — Ten units of thick cream, 10 units eggs, 3 of flour, 2 of white sugar
Cook this with the app: pantry check, scaling, and the assistant.