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Ingleby Manor French Pancakes
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Do not roll the pancakes up.
Presented as published in 1898. 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
443Calories
23 gProtein
51 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein23 g
Carbohydrates51 g
Fiber5.4 g
Sugars29 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium246 mg
Potassium620 mg
Calcium430 mg
Iron3.1 mg
Magnesium54 mg
Phosphorus468 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.3 mcg
Vitamin C66 mg
Vitamin A241 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.6 mg
Folate79 mcg
Choline342 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 320. The excerpt below is the record exactly as published.
Ingleby Manor French Pancakes. — (. Family Recipe.) — Put in a basin four tablespoonfuls of flour, a pinch of salt, a table- spoonful of sugar, the peel of a lemon, and four eggs (keeping out two whites). Mix the whole in a pint of milk. Fry the Pan- cakes, lay them on the dish they will be served in, and spread a little apricot jam on each Pancake as you make it. Do not roll them up, but keep them flat. When you have a dish, beat the whites of the eggs to a strong froth, adding a little sugar, put it on the top of the Pancakes, brown them in the oven, and serve quite hot. Chocolate Pancakes. — Two ounces of fine flour and two tablespoonfuls of milk, the whites of two eggs and the yolks of four, beaten separately. Add a tablespoonful of sugar
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