Pancakes
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
605Calories
22 gProtein
108 gCarbs
10 gFat
Full nutrition (30 nutrients)
Calories605 kcal
Protein22 g
Carbohydrates108 g
Sugars12 g
Total Fat9.7 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium95 mg
Potassium536 mg
Calcium324 mg
Iron7 mg
Magnesium62 mg
Phosphorus382 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline43 mg
Water227 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 87. The excerpt below is the record exactly as published.
Pancakes, Mousquetaire sauce. Pound a small eschalot, a few chervil, tarragon, and cress leaves in a mortar ; add a dessert-spoonful of meat plaze, salt, pepper, a pinch of grated nutmeg, and a teaspoonful of mustard ; pass through a tammy, moisten with two tablespoons- ful of olive oil and a teaspoonful of tarragon vinegar, and serve. Kluskis of cream cheese, See roth of April. Pancakes. Make a batter with flour, milk, yolks of egg, a pinch of salt, and a little brandy ; melt some butter in a frying-pan, pour in a large tablespoonful of the batter at a time; when done on one side, turn, sprinkle with powdered sugar
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