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Leipzig Pancakes
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three or four persons.
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
872Calories
18 gProtein
98 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories872 kcal
Protein18 g
Carbohydrates98 g
Fiber0.8 g
Sugars38 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol361 mg
Sodium487 mg
Potassium230 mg
Calcium54 mg
Iron5.5 mg
Magnesium31 mg
Phosphorus234 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.4 mg
Folate225 mcg
Choline197 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 822. The excerpt below is the record exactly as published.
Leipzig Pancakes. — Mix half a poimd of flour and half a tea-spoonful of salt very smoothly with the well-beaten yolks of four and the whites of two eggs; add gradually four ounces of pounded sugar, four ounces of clarified butter, a table-spoonful of fresh yeast dissolved in three-quarters of a pint of luke- warm milk, and a table -spoonful of spirits of wine
Cook this with the app: pantry check, scaling, and the assistant.