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Imperial 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
424Calories
8 gProtein
69 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories424 kcal
Protein7.8 g
Carbohydrates69 g
Fiber0.3 g
Sugars29 g
Total Fat13 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat4.9 g
Cholesterol69 mg
Sodium558 mg
Potassium367 mg
Calcium233 mg
Iron2.2 mg
Magnesium26 mg
Phosphorus224 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C88 mg
Vitamin A55 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate48 mcg
Choline9.5 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 93. The excerpt below is the record exactly as published.
Imperial pancakes. Make some thin pancakes, and cut in circular shapes with a three-inch round cutter. With the same cutter cut some sponge cake, and about one-half inch thick. Put some apple sauce
Cook this with the app: pantry check, scaling, and the assistant.