Pancakes
From English and French cookery, 1890
Serve immediately for best results.
Presented as published in 1890. 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
507Calories
35 gProtein
24 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein35 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium398 mg
Potassium938 mg
Calcium683 mg
Iron2.6 mg
Magnesium76 mg
Phosphorus789 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 80. The excerpt below is the record exactly as published.
Pancakes.— Beat 3 eggs, and stir them into 1 pint of milk ; add a pinch of salt, and sufficient flour to make into a thick, smooth batter
Cook this with the app: pantry check, scaling, and the assistant.