Pancakes
From The official handbook for the National Training School for Cookery, 1891
Let the batter rest before frying for better texture.
Presented as published in 1891. 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
1597Calories
30 gProtein
138 gCarbs
104 gFat
Full nutrition (34 nutrients)
Calories1597 kcal
Protein30 g
Carbohydrates138 g
Fiber0.2 g
Sugars70 g
Total Fat104 g
Saturated Fat41 g
Monounsaturated Fat44 g
Polyunsaturated Fat12 g
Omega-30.1 g
Cholesterol482 mg
Sodium237 mg
Potassium672 mg
Calcium375 mg
Iron6.6 mg
Magnesium67 mg
Phosphorus540 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D6.5 mcg
Vitamin C19 mg
Vitamin A238 mcg
Vitamin E1.8 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.1 mg
Folate193 mcg
Choline382 mg
Caffeine0 mg
Water345 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 114. The excerpt below is the record exactly as published.
PANCAKES. Average cost of " Pancakes " (about eight). INGREDIENTS. 3 ozs. of flour 2 eggs h a pint of milk \ a saltspoonful of salt . . 3 ozs. of lard The juice of half a lemon 2 ozs. of moist sugar. . . . } 2 1 1 1 1 Time required, about twenty minutes. Now we will show you how we make Pancakes. 1. We take three ounces of flour, and put it in a basin. 2. We add half a saltspoonful of salt, and mix it well into the flour. 3. We break two eggs into the floitr, and add a dessert- spoonful of milk, and mix all well together with a wooden spoon. 4. We stir in gradually half a pint of milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.