vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pan Cakes
From The Twin-city housewife, 1920
Serves 2
Pan Cake Sauce: One-half pound sugar dissolved in water as for preserves, one-fourth pound butter, and a little nutmeg.
Presented as published in 1920. 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
508Calories
35 gProtein
24 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein35 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium1800 mg
Potassium939 mg
Calcium815 mg
Iron2.9 mg
Magnesium77 mg
Phosphorus838 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water544 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 5. The excerpt below is the record exactly as published.
e teaspoon each of salt and sugar, one heaping tablespoon of lard. Mix these ingredients at night. In the morning add an egg to the batter and beat well. If it is a little sour add a pinch of soda and bake at once on a hot griddle. Syrup for Cakes: Three pounds of white sugar, one pint of water. Let boil down about one-half. Any flavoring may be added.—Mrs. W. &. Whitaker. Buckwheat Cakes, No. 2 Into one and a half pints of tepid water put enough buckwheat to make a batter a little softer than muffin batter. Add a teaspoon of salt, half a cup of yeast to which has been added two teaspoons of sugar and let rise over night. Before frying, beat very light and add a kitchen spoon of black molasses. Have griddle very hot. Cook and serve immediately. If wanted for tea, make them about eleven o’clock in the morning. Use mountain buckwheat.—Mrs. B. B. Owens. Corn Batter Cakes To one egg, well beaten, add one-half cup of sweet milk and one- half cup of cold water. Stir in corn meal enough to make a thin bat- ter. Add one-half teaspoon of salt, and fry on a hot, well-greased griddle—Miss Augusta Watkins. Flannel Cakes Two eggs, beaten well separately, one tablespoon of sugar, two cups of flour, teaspoon of baking powder, a little salt, and milk enough to make a thin batter. Put pan on fire and get very hot, wipe out with dry cloth, put batter in by spoonfuls, and turn when cakes begin to get porous.—Mrs. J. W. Hanes. Pan Cakes Six eggs, one quart milk, flour enough to make very thin batter, one teaspoon each baking powder
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.