vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pancakes
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Can be covered with jelly before rolling.
Presented as published in 1880. 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
614Calories
34 gProtein
67 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories614 kcal
Protein34 g
Carbohydrates67 g
Fiber0 g
Sugars19 g
Total Fat23 g
Saturated Fat9.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.8 g
Omega-30.6 g
Cholesterol587 mg
Sodium1473 mg
Potassium658 mg
Calcium396 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 E2.9 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
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 98. The excerpt below is the record exactly as published.
Pancakes. Six eggs, a pint of milk, one heaping teaspoonful of salt, one cupful of flour, one table-spoonful of sugar, one of melted butter or of salad oil
Cook this with the app: pantry check, scaling, and the assistant.