vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Irish Pancakes
From Cassell's dictionary of cookery, 1892
Serves 4
Time to fry is about five minutes.
Presented as published in 1892. 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
755Calories
20 gProtein
52 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein20 g
Carbohydrates52 g
Fiber0 g
Sugars15 g
Total Fat69 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol542 mg
Sodium169 mg
Potassium314 mg
Calcium139 mg
Iron4.2 mg
Magnesium31 mg
Phosphorus315 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3 mg
Folate115 mcg
Choline294 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 748. The excerpt below is the record exactly as published.
Irish Pancakes.— Beat eight eggs, sepa- rating the yulks from the whites. Warm a pint of cream in a rather large stewpan, over a slow fire ; strain, and stir the beaten yolks to the cream and three ounces of butter, previously melted ; add two ounces of pounded sugar, and dredge in six ounces of flour. When mixed quite smooth, stir into the batter grated nutmeg and lomon-peel
Cook this with the app: pantry check, scaling, and the assistant.