Pancakes
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Keep hot over boiling water and serve several at a time.
Presented as published in 1902. 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
1347Calories
65 gProtein
196 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1347 kcal
Protein65 g
Carbohydrates196 g
Fiber0 g
Sugars1.1 g
Total Fat32 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium431 mg
Potassium755 mg
Calcium216 mg
Iron19 mg
Magnesium103 mg
Phosphorus865 mg
Zinc5.7 mg
Copper0.6 mg
Manganese2 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)2.5 mg
Niacin (B3)17 mg
Folate542 mcg
Choline882 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 59. The excerpt below is the record exactly as published.
PANCAKES. Two eggs, two ounces of batter, two ounces of sifted sugar, two ounces of floor, half pint ol new milk. Best the eggs thoroughly, and pnt them into a basin with the butter, which should be beaten to aoream; stir in the sugar and flour, and when these ingredients are well mixed, add the milk; keep stirring and beating the mixture for a few minutes; pnt it on buttered plates, and bake in a quick oven for twenty minutes. Serve with a out lemon and sifted sugar, or pile the pancakes high on a dish, with a layer of preserve or marmalade between each. PANCAKES. Two cups of prepared flour; six eggs; one saltspoonful of salt; milk to make n. thin batter
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