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Irish Pancakes
From The white ribbon cook book, 1894
Serves 3
Presented as published in 1894. 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
879Calories
25 gProtein
39 gCarbs
92 gFat
Full nutrition (34 nutrients)
Calories879 kcal
Protein25 g
Carbohydrates39 g
Fiber0 g
Sugars0.5 g
Total Fat92 g
Saturated Fat36 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol723 mg
Sodium225 mg
Potassium398 mg
Calcium182 mg
Iron4.7 mg
Magnesium37 mg
Phosphorus404 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A213 mcg
Vitamin E1.4 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3 mg
Folate130 mcg
Choline392 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 96. The excerpt below is the record exactly as published.
Irish Pancakes — Eight eggs, 1 pint cream, nutmeg and sugar to taste, 3 oz. butter, 3^ pint flour.
Cook this with the app: pantry check, scaling, and the assistant.