Pan Cake
From 365 desserts, 1900
From 'Table Talk,' Philadelphia.
Presented as published in 1900. 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
542Calories
24 gProtein
55 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein24 g
Carbohydrates55 g
Fiber0 g
Sugars6.2 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol416 mg
Sodium2524 mg
Potassium410 mg
Calcium222 mg
Iron5.3 mg
Magnesium44 mg
Phosphorus392 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A291 mcg
Vitamin E1.4 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.4 mg
Folate148 mcg
Choline318 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 34. The excerpt below is the record exactly as published.
Pan Cake. Separate 2 eggs, beat the yolks, add to them 1 gill of milk, ^ teaspoonful of salt, a tablespoon ful of melted butter, and about */i of a cup of flour
Cook this with the app: pantry check, scaling, and the assistant.