Pancakes
From Dainty dinners and dishes for Jewish families, 1907
For richer pancakes, use milk and butter instead.
Presented as published in 1907. 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
372Calories
28 gProtein
20 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories372 kcal
Protein28 g
Carbohydrates20 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium309 mg
Calcium118 mg
Iron4.8 mg
Magnesium31 mg
Phosphorus421 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.7 mg
Folate132 mcg
Choline588 mg
Caffeine0 mg
Water214 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 56. The excerpt below is the record exactly as published.
PANCAKES. Crepes. 4 eggs. v, gill water. 3 tablespoonsful flour. Frying fat
Cook this with the app: pantry check, scaling, and the assistant.