Meat Pancake
From Pan-Pacific cook book, 1915
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
1037Calories
70 gProtein
32 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories1037 kcal
Protein70 g
Carbohydrates32 g
Fiber0 g
Sugars24 g
Total Fat68 g
Saturated Fat30 g
Monounsaturated Fat26 g
Polyunsaturated Fat5.5 g
Omega-30.1 g
Cholesterol822 mg
Sodium561 mg
Potassium1683 mg
Calcium698 mg
Iron9.6 mg
Magnesium114 mg
Phosphorus1104 mg
Zinc11 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C7.3 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B61.3 mg
Vitamin B1213 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.2 mg
Niacin (B3)11 mg
Folate87 mcg
Choline528 mg
Caffeine0 mg
Water696 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 47. The excerpt below is the record exactly as published.
MEAT PANCAKE— SWISS Add a few raisins to a cup of cold meat of any kind, chopped fine. Season with salt, paprika, juice and zest of a lemon, a grating of nutmeg and a pinch of sugar. Bind with a beaten egg and heat. Make rather a thin batter of a pint of milk, three beaten eggs
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