Pancakes
From Council cook book, 1908
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
606Calories
34 gProtein
65 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein34 g
Carbohydrates65 g
Fiber0 g
Sugars16 g
Total Fat23 g
Saturated Fat9.9 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol587 mg
Sodium2640 mg
Potassium658 mg
Calcium397 mg
Iron6.2 mg
Magnesium64 mg
Phosphorus611 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.6 mg
Folate171 mcg
Choline484 mg
Caffeine0 mg
Water335 g
As published
This recipe was extracted from Council cook book (1908), page 31. The excerpt below is the record exactly as published.
Pancakes. I Mix together two and one-quarter cups of flour and one teaspoon salt; separate the whites and yolks of six eggs, beat the yolks very light, add one quart of milk, stir gradually into the flour, and beat until smooth. Whip the whites to a stiff, dry froth, stir them into the batter, and beat lightly until well mixed. Into a medium-sized frying pan, which has been heating, drop one teaspoon of butter or sweet dripping, turning the pan until well greased. When smoking hot, pour in sufficient batter to cover the bottom of the pan and shake until light brown on the bottom. Turn and brown on the other side. Qf-Yflffrkn ' ^ Young Men's, Boys' and Children's Incorporated 135 Geary St. San Francisco BREAD AND ROLLS 99 Pancakes. Three eggs, one cup milk, half cup flour, one tea- spoon salt, one teaspoon sugar, one teaspoon olive oil
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