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Pancakes
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
No method was recorded for this recipe.
Nutrition per serving
335Calories
16 gProtein
41 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories335 kcal
Protein16 g
Carbohydrates41 g
Fiber13 g
Sugars0.5 g
Total Fat15 g
Saturated Fat1.3 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat8.6 g
Cholesterol0 mg
Sodium19 mg
Potassium464 mg
Calcium88 mg
Iron3.9 mg
Magnesium136 mg
Phosphorus345 mg
Zinc3 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate512 mcg
Choline30 mg
Caffeine0 mg
Water6.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 18. The excerpt below is the record exactly as published.
Pancakes One cup Indian meal, scalded very soft, one cup rye meal, or one cup flour, half cup yeast, cinnamon, and a little molasses
Cook this with the app: pantry check, scaling, and the assistant.