Pancakes

Name: Pancakes
Ingredients: The above mixture may also be used for pancakes, but the addition of another egg is desirable.; Use about half an ounce of lard for frying each pancake.

From Home cookery, 1898

Presented as published in 1898. 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

750Calories

19 gProtein

131 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories750 kcal

Protein19 g

Carbohydrates131 g

Fiber0 g

Sugars0 g

Total Fat17 g

Saturated Fat5.6 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat1.6 g

Cholesterol13 mg

Sodium3.4 mg

Potassium231 mg

Calcium32 mg

Iron9.6 mg

Magnesium45 mg

Phosphorus184 mg

Zinc1.2 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)11 mg

Folate272 mcg

Choline7 mg

Caffeine0 mg

Water17 g

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 48. The excerpt below is the record exactly as published.

Pancakes. The above mixture may also be used for pancakes, but the addition of another egg is desirable. Use about half an ounce of lard for frying each pan- cake

Cook this with the app: pantry check, scaling, and the assistant.