Pancakes
From Savouries and sweets suitable for luncheons and dinners, 1886
Serves four persons.
Presented as published in 1886. 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
986Calories
33 gProtein
126 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories986 kcal
Protein33 g
Carbohydrates126 g
Fiber0 g
Sugars29 g
Total Fat39 g
Saturated Fat19 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol619 mg
Sodium219 mg
Potassium385 mg
Calcium115 mg
Iron9.7 mg
Magnesium52 mg
Phosphorus439 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A434 mcg
Vitamin E2.2 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.6 mg
Folate272 mcg
Choline446 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 47. The excerpt below is the record exactly as published.
Pancakes. For Four Persons. — 1 cupful of flour ; 1 cupful of boiling milk ; 1 oz. of melted butter ; 1 oz. of sugar ; 3 eggs ; butter for frying
Cook this with the app: pantry check, scaling, and the assistant.