Pancakes
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
This batter improves by standing an hour or so before cooking.
Presented as published in 1913. 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
1017Calories
42 gProtein
120 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories1017 kcal
Protein42 g
Carbohydrates120 g
Fiber0 g
Sugars24 g
Total Fat41 g
Saturated Fat16 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.6 g
Omega-30.1 g
Cholesterol444 mg
Sodium9662 mg
Potassium1042 mg
Calcium685 mg
Iron8.9 mg
Magnesium104 mg
Phosphorus826 mg
Zinc4.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D7.3 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.7 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)9 mg
Folate248 mcg
Choline397 mg
Caffeine0 mg
Water518 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 43. The excerpt below is the record exactly as published.
Pancakes. i. IE Cpe tl Orit. 2 cups milk, 2 eggs. lard or dripping (melted). 4 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.