Pancakes
From Plain cookery recipes, 1908
Pancake batter can be made richer by using more flour and eggs.
Presented as published in 1908. 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
864Calories
27 gProtein
99 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories864 kcal
Protein27 g
Carbohydrates99 g
Fiber0 g
Sugars12 g
Total Fat40 g
Saturated Fat16 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol240 mg
Sodium166 mg
Potassium589 mg
Calcium349 mg
Iron7.2 mg
Magnesium65 mg
Phosphorus468 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.9 mg
Folate205 mcg
Choline203 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 42. The excerpt below is the record exactly as published.
Pancakes. Four ounces flour; pinch of salt. One egg. Half a pint of milk. For frying the pancakes about two tablespoonfuls of clari- fied fat
Cook this with the app: pantry check, scaling, and the assistant.