vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Graham Pancakes
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
569Calories
25 gProtein
72 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein25 g
Carbohydrates72 g
Fiber0.8 g
Sugars24 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol147 mg
Sodium551 mg
Potassium785 mg
Calcium590 mg
Iron3.9 mg
Magnesium68 mg
Phosphorus533 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D6.9 mcg
Vitamin C0 mg
Vitamin A270 mcg
Vitamin E0.7 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4.4 mg
Folate140 mcg
Choline148 mg
Caffeine0 mg
Water457 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 343. The excerpt below is the record exactly as published.
GRAHAM PANCAKES. Wholesome and most palatable pancakes may be made as follows : Using one-half wheat flour and one-half Graham, mix with sour, or but- termilk and soda (small teaspoonful of soda to one quart of milk) ; add a pinch of salt, and, if desired, one egg
Cook this with the app: pantry check, scaling, and the assistant.