Fruit Pancakes
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Other fruits can be used instead of apples.
Presented as published in 1909. 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
856Calories
27 gProtein
165 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories856 kcal
Protein27 g
Carbohydrates165 g
Fiber4.9 g
Sugars57 g
Total Fat12 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium892 mg
Potassium664 mg
Calcium98 mg
Iron9.1 mg
Magnesium64 mg
Phosphorus379 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D2 mcg
Vitamin C14 mg
Vitamin A167 mcg
Vitamin E1.2 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.9 mg
Folate248 mcg
Choline307 mg
Caffeine0 mg
Water401 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 11. The excerpt below is the record exactly as published.
FRUIT PANCAKES. Very palatable pancakes can be made by taking one cupful of flour, one tablespoonful of sugar, one-quarter teaspoonful of salt, a dash or two of cinnamon. Stir well and add two thoroly beaten eggs ; lastly, one jcup- ful of ice-cold milk. Take two apples
Cook this with the app: pantry check, scaling, and the assistant.