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Ginger Pancakes

Name: Ginger Pancakes
Yield: 4 servings
Ingredients: the yolks of three eggs, and the white of one egg; four table-spoonfuls of flour; a pinch of salt; a tea-spoonful of freshly-grated ginger; a pint of new milk; two table-spoonfuls of brandy

From Cassell's dictionary of cookery, 1892

Serves 4

Time: ten minutes to fry. Probable cost: 6d., exclusive of the brandy.

Presented as published in 1892. 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

99Calories

6 gProtein

6 gCarbs

4 gFat

Full nutrition (35 nutrients)

Calories99 kcal

Protein5.6 g

Carbohydrates6.4 g

Fiber0 g

Sugars0.2 g

Total Fat3.7 g

Saturated Fat1.2 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol140 mg

Sodium54 mg

Potassium65 mg

Calcium23 mg

Iron1.1 mg

Magnesium6.9 mg

Phosphorus83 mg

Zinc0.5 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A60 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.6 mg

Folate30 mcg

Choline110 mg

Caffeine0 mg

Alcohol2.3 g

Water34 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 607. The excerpt below is the record exactly as published.

Ginger Pancakes.— Mix the yolks of three eggs, and the white of one egg, verj- smoothly, with four table-spoonfuls of flour. Add a pinch of salt, and a tea-spoonful of freshly-grated ginger. When quite smooth, stir in a pint of new milk. Just before cooking, put in two table-spoonfuls of brandy

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