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Pancakes (Crepes)
From Cookery for every household, 1914
Serves 2
Allow batter to stand for at least an hour before using.
Presented as published in 1914. 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
633Calories
27 gProtein
99 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein27 g
Carbohydrates99 g
Fiber0 g
Sugars12 g
Total Fat14 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium166 mg
Potassium589 mg
Calcium349 mg
Iron7.2 mg
Magnesium65 mg
Phosphorus468 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.9 mg
Folate205 mcg
Choline190 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 679. The excerpt below is the record exactly as published.
2 eggs. 2 oz. castor sugar. 2 table-sps. flour. 1 dessert-sp. lemon juice. 1 or 2 oranges. Put the yolks of the eggs into a basin with the sugar, and beat them together with a wooden spoon until they are of a creamy colour. Add the lemon juice, and sift in the flour gradually. The batter must be rather stiff and must be well beaten. Add the whites of eggs beaten to a stiff froth last of all. Peel the oranges, removing all the white pith, cut them in slices, and take out the pips. Dip them in the above batter, and fry in boiling fat to a nice brown colour. Drain, sprinkle with sugar, and serve very hot. Sufficient for 4 or 5 persons. Probable cost, Qd. J lb. flour. 1 pt. milk. 2 eggs. A pinch of salt. 1889. Pancakes (Crepes) A little lard for frying. Castor sugar. Lemon or orange juice
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