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Gertrude Pancakes for Dessert
From The national course in home economics, 1917
Serves 4
Amy Bitner.
Presented as published in 1917. 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
398Calories
9 gProtein
27 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories398 kcal
Protein8.7 g
Carbohydrates27 g
Fiber0 g
Sugars0.1 g
Total Fat28 g
Saturated Fat14 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat1.1 g
Cholesterol336 mg
Sodium25 mg
Potassium127 mg
Calcium75 mg
Iron2.5 mg
Magnesium13 mg
Phosphorus167 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.7 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate87 mcg
Choline209 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 224. The excerpt below is the record exactly as published.
the yolks of six eggs and whip three whites to a stiff froth; mix them with a teacupful of cream and finely-grated stale bread-crumbs and a breakfast-cupful of flour, pour in the saucepan, add a pinch of sugar
Cook this with the app: pantry check, scaling, and the assistant.