Nutrina Pancakes
From The St. Mungo cookery book, 1904
Presented as published in 1904. 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
1841Calories
56 gProtein
379 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1841 kcal
Protein56 g
Carbohydrates379 g
Fiber0 g
Sugars28 g
Total Fat12 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium80 mg
Potassium686 mg
Calcium114 mg
Iron26 mg
Magnesium127 mg
Phosphorus589 mg
Zinc3.9 mg
Copper0.7 mg
Manganese3.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2.2 mg
Niacin (B3)31 mg
Folate749 mcg
Choline147 mg
Caffeine0 mg
Water83 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 61. The excerpt below is the record exactly as published.
NUTRINA PANCAKES* 1 lb. flour. I egg. 2 ozs. nutrina. i oz. sugar. Milk to mix
Cook this with the app: pantry check, scaling, and the assistant.