Pancakes
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
1148Calories
42 gProtein
208 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1148 kcal
Protein42 g
Carbohydrates208 g
Fiber0 g
Sugars12 g
Total Fat16 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium171 mg
Potassium1581 mg
Calcium376 mg
Iron15 mg
Magnesium102 mg
Phosphorus616 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)17 mg
Folate425 mcg
Choline190 mg
Caffeine0 mg
Water278 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 3. The excerpt below is the record exactly as published.
Pancakes. One Gggy one cup milk, one pint flour, half teaspoon soda, teaspoon cream tartar, salt; drop from teaspoon in hot lard; eat with syrup for breakfast. 2. One egg
Cook this with the app: pantry check, scaling, and the assistant.