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Herb Pancake
From Cookery for every household, 1914
Serves 1
Serve the pancakes very hot.
Presented as published in 1914. 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
378Calories
20 gProtein
49 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories378 kcal
Protein20 g
Carbohydrates49 g
Fiber0.5 g
Sugars2.8 g
Total Fat11 g
Saturated Fat3.6 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol375 mg
Sodium154 mg
Potassium296 mg
Calcium104 mg
Iron5 mg
Magnesium33 mg
Phosphorus293 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.2 mcg
Vitamin C2.2 mg
Vitamin A168 mcg
Vitamin E1.1 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4 mg
Folate143 mcg
Choline300 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 830. The excerpt below is the record exactly as published.
Herb Pancake 2 oz. flour. 2 eggs. i pt. milk. Grated lemon rind. Salt. Pepper. 1 tea-sp. chopped shallot or onion. | tea-sp. powdered herbs. 1 tea-sp. chopped parsley. Lard to fry
Cook this with the app: pantry check, scaling, and the assistant.