Germanbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
German Pancakes
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
462Calories
23 gProtein
59 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein23 g
Carbohydrates59 g
Fiber0 g
Sugars10 g
Total Fat25 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol418 mg
Sodium191 mg
Potassium409 mg
Calcium220 mg
Iron5.3 mg
Magnesium43 mg
Phosphorus391 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.4 mg
Folate147 mcg
Choline316 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 284. The excerpt below is the record exactly as published.
German pancakes Waffles Chocolate Yarmouth bloater Whipped cream Rolls Coffee DINNER Potage Mathilda Lobster croquettes, cream sauce Plain potted squab chicken Stewed tomatoes Lettuce braise Chateau potatoes Cold artichokes, mustard sauce Charlotte aux pommes Coffee German pancakes. Two eggs, one-half cup of milk, one-half cup of flour, a pinch of salt, a little nutmeg and one teaspoonful of sugar. Mix well. Have a large frying pan ready with hot butter
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