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Pancakes, French

Name: Pancakes, French
Yield: 4 servings
Ingredients: i lb. of flour; the yolks of four eggs; a glass of brandy; an equal quantity of good ale and water; a piece of butter as large as a walnut

From Harper's cook book encyclopædia, 1902

Serves 4

Serve with lemon, ginger sauce, or spiced sugar.

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

598Calories

15 gProtein

88 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories598 kcal

Protein15 g

Carbohydrates88 g

Fiber0 g

Sugars0.1 g

Total Fat29 g

Saturated Fat1.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.7 g

Cholesterol250 mg

Sodium14 mg

Potassium179 mg

Calcium48 mg

Iron6.9 mg

Magnesium32 mg

Phosphorus196 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A65 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.7 mg

Folate206 mcg

Choline139 mg

Caffeine0 mg

Alcohol19 g

Water68 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 46. The excerpt below is the record exactly as published.

Pancakes, French.— Beat well the yolks of four eggs, mix them into i lb. of flour, add a glass of brandy, and, with an equal quantity of good ale and water, dilute the paste until it is of the consistency of cream. Let this remain for two hours before using, then put a piece of butter as large as a walnut

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