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Pancakes
From The "A1" cookery book, 1901
Serves 1
Presented as published in 1901. 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
173Calories
11 gProtein
12 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein11 g
Carbohydrates12 g
Fiber0 g
Sugars6 g
Total Fat8.8 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium117 mg
Potassium262 mg
Calcium179 mg
Iron1.3 mg
Magnesium23 mg
Phosphorus231 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate36 mcg
Choline169 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 76. The excerpt below is the record exactly as published.
Pancakes.— The batter for these should be made some hours before it is wanted for use. It should be quite smooth, and of the consistency of thick custard. The proportions are one tablespoon of flour, and a quarter of a pint of milk to each egg
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