Pancakes
From The school cookery book, 1881
The above quantities will make about four pancakes. Prepare the batter some hours before for better results.
Presented as published in 1881. 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
1082Calories
16 gProtein
106 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories1082 kcal
Protein16 g
Carbohydrates106 g
Fiber0 g
Sugars63 g
Total Fat66 g
Saturated Fat26 g
Monounsaturated Fat28 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol254 mg
Sodium119 mg
Potassium330 mg
Calcium189 mg
Iron4.1 mg
Magnesium36 mg
Phosphorus283 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4 mg
Folate114 mcg
Choline197 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from The school cookery book (1881), page 60. The excerpt below is the record exactly as published.
Pancakes. — Required : 2 oz. flour ; 1 egg ; 2 oz. clarified fat ; 1 gill milk ; 2 oz. sugar ; 1 small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.