Pancakes
From The spirit of cookery, 1895
Pancakes can be enhanced with various additions, such as grated potatoes.
Presented as published in 1895. 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
1963Calories
0 gProtein
0 gCarbs
218 gFat
Full nutrition (33 nutrients)
Calories1963 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat218 g
Saturated Fat85 g
Monounsaturated Fat98 g
Polyunsaturated Fat24 g
Cholesterol207 mg
Sodium2340 mg
Potassium2.8 mg
Calcium8.5 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus0 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline108 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 247. The excerpt below is the record exactly as published.
pancakes are batter fried in a raw state, the frying being their only and final coction, while souffles are first cooked and then baked. The former admit of the introduction into their body of fruit in substance, such as apples, but then receive a new name, that ol fritters ; the apples taking the lead, and the batter acting only as a sub- * We have collected many excellent recipes for souffles, the best being contained in old family records. For all souffles, cf. Careme, ‘Pat. Roy. Paris,’ vol. i., pp. 349 to 365, where the difficulties attending souffle .are well described. He advises souffles to be made broad, and not high— 12 inches by 3 or 4 inches high. He .also terms every souffle Frau{'aii. Id., ibid., vol. ii., pp. 169, 317 (‘Petits Souffles ’). SOUFhLES AND PANCAKES 391 ordinate covering to them. The philosophy of pancakes is not easily written, but deserves more attention than is given to it. The most elementary pancake, for example, is Schmarn, which is the staple food during the entire winter and part of the summer of the highlanders of Bavaria and Austria. The batter is made with water and salt, and fried in lard
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Cook this with the app: pantry check, scaling, and the assistant.