nut-freeegg-freesoy-freefish-freeshellfish-free

Pancakes

Name: Pancakes
Yield: 2 servings
Ingredients: one-half cup flour; one-half cup sweet milk; two teaspoons good baking powder; two tablespoons butter and lard, or olive oil; salt

From The Times cook book, no. 2, 1905

Serves 2

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

238Calories

3 gProtein

25 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories238 kcal

Protein3.4 g

Carbohydrates25 g

Fiber0 g

Sugars0 g

Total Fat14 g

Saturated Fat5.3 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat1.5 g

Cholesterol13 mg

Sodium471 mg

Potassium44 mg

Calcium267 mg

Iron2.2 mg

Magnesium9.6 mg

Phosphorus131 mg

Zinc0.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate50 mcg

Choline6.7 mg

Caffeine0 mg

Water3.3 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 68. The excerpt below is the record exactly as published.

one-half cup flour, one-half cup sweet milk, salt, and two teaspoons good baking powder. Fry in two tablespoons butter and lard, or olive oil, as with pancakes. NO. 19. SALT

Cook this with the app: pantry check, scaling, and the assistant.