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Fruit Pancakes

Name: Fruit Pancakes
Yield: 2 servings
Ingredients: 2 cups flour; 2 cups milk; 2 tablespoons Crisco; 2 eggs; nutmeg; salt

From A calendar of dinners, with 615 recipes, 1913

Serves 2

Keep pancakes warm while finishing the batch.

Presented as published in 1913. 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

873Calories

29 gProtein

115 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories873 kcal

Protein29 g

Carbohydrates115 g

Fiber2.6 g

Sugars12 g

Total Fat34 g

Saturated Fat9.3 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol215 mg

Sodium5018 mg

Potassium650 mg

Calcium378 mg

Iron8.3 mg

Magnesium91 mg

Phosphorus507 mg

Zinc2.9 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D3.3 mcg

Vitamin C0.4 mg

Vitamin A159 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.9 mg

Folate234 mcg

Choline191 mg

Caffeine0 mg

Water266 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 118. The excerpt below is the record exactly as published.

Fruit Pancakes Coffee *Fruit Pancakes—2 cups flour, 2 cups milk, 2 tablespoons Crisco, 2 eggs, nutmeg and salt

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