Americanbreakfast
Pancakes
From Manual for army cooks, 1896
Serve hot with sugar and butter, molasses, or sugar and ground cinnamon.
Presented as published in 1896. 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
2038Calories
67 gProtein
406 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories2038 kcal
Protein67 g
Carbohydrates406 g
Fiber0 g
Sugars14 g
Total Fat17 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium3900 mg
Potassium842 mg
Calcium947 mg
Iron32 mg
Magnesium151 mg
Phosphorus1032 mg
Zinc4.9 mg
Copper0.9 mg
Manganese3.8 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.7 mg
Niacin (B3)34 mg
Folate850 mcg
Choline294 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 75. The excerpt below is the record exactly as published.
PANCAKES. One quart of sifted flour ; one level teaspoonf ul of salt ; three heaping teaspoonfuls of baking pow- der; three teaspoonfuls of brown sugar; two or three eggs, the yolks beaten light, the whites to a stiff froth ; one quart of water or milk
Cook this with the app: pantry check, scaling, and the assistant.