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Pancakes au Naturel

Name: Pancakes au Naturel
Yield: 1 servings
Ingredients: Use two eggs; one-quarter of a pint of flour; one-half of a pint of milk; one tablespoonful of sugar; Rub a little salt into the flour

From The national course in home economics, 1917

Serves 1

Serve immediately.

Presented as published in 1917. 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

567Calories

27 gProtein

73 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories567 kcal

Protein27 g

Carbohydrates73 g

Fiber0 g

Sugars25 g

Total Fat18 g

Saturated Fat7.7 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol401 mg

Sodium236 mg

Potassium589 mg

Calcium368 mg

Iron5.3 mg

Magnesium58 mg

Phosphorus512 mg

Zinc2.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.6 mg

Folate147 mcg

Choline337 mg

Caffeine0 mg

Water297 g

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 114. The excerpt below is the record exactly as published.

PANCAKES AU NATUREL. Use two eggs, one-quarter of a pint of flour, butter, one-half of a pint of milk, one tablespoonful of sugar. Rub a little salt into the flour

Cook this with the app: pantry check, scaling, and the assistant.