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Pancakes
From Superior cook book, 1905
Serves 4
Recipe attributed to Mrs. Mark Elliott.
Presented as published in 1905. 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
278Calories
10 gProtein
52 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories278 kcal
Protein10 g
Carbohydrates52 g
Fiber0 g
Sugars3.2 g
Total Fat7.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol105 mg
Sodium272 mg
Potassium121 mg
Calcium157 mg
Iron4.2 mg
Magnesium20 mg
Phosphorus167 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate112 mcg
Choline74 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 51. The excerpt below is the record exactly as published.
Pancakes. One pint of Dousman's Best Patent flour, 1 pint of sweet milk, 1 tablespoon of sugar, ly^ tablespoons of butter, melted, 2 teas]ioons of baking powder, 2 eggs beaten separately, a little salt
Cook this with the app: pantry check, scaling, and the assistant.