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Indian Pancakes

Name: Indian Pancakes
Yield: 4 servings
Ingredients: One pint of Indian meal; one teaspoon salt; mixed with enough boiling water; the yolks of four eggs; half a cup of flour; three teaspoons baking powder; the beaten whites of four eggs; enough sweet milk to make batter as for griddle cakes

From The Toronto Cook Book, 1915

Serves 4

Presented as published in 1915. 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

527Calories

25 gProtein

32 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories527 kcal

Protein25 g

Carbohydrates32 g

Fiber16 g

Sugars1.3 g

Total Fat35 g

Saturated Fat5.3 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat19 g

Omega-30 g

Cholesterol372 mg

Sodium1110 mg

Potassium650 mg

Calcium412 mg

Iron6.9 mg

Magnesium253 mg

Phosphorus674 mg

Zinc4 mg

Copper0.8 mg

Manganese1.6 mg

Vitamin D2 mcg

Vitamin C0.4 mg

Vitamin A160 mcg

Vitamin E1.2 mg

Vitamin K2.9 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.1 mg

Folate126 mcg

Choline341 mg

Caffeine0 mg

Water87 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 18. The excerpt below is the record exactly as published.

Indian Pancakes One pint of Indian meal, one teaspoon salt, mixed with enough boiling water to make a little thinner than mush, when cool add the yolks of four eggs, half a cup of flour sifted with three teaspoons baking powder, enough sweet milk to make batter as for griddle cakes, and the beaten whites of four eggs

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