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Pancakes, Fried without Butter

Name: Pancakes, Fried without Butter
Yield: 3 servings
Ingredients: Beat six fresh eggs very well; a pint of cream; 4 ozs. of sugar; a glass of wine; half a nutmeg grated; as much flour as will make it almost as thick as ordinary pancake batter

From Consult me, 1902

Serves 3

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

941Calories

17 gProtein

55 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories941 kcal

Protein17 g

Carbohydrates55 g

Fiber0.9 g

Sugars39 g

Total Fat67 g

Saturated Fat36 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol533 mg

Sodium179 mg

Potassium393 mg

Calcium167 mg

Iron2.7 mg

Magnesium40 mg

Phosphorus320 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C0.1 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K4 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.9 mg

Folate64 mcg

Choline298 mg

Caffeine0 mg

Water236 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 365. The excerpt below is the record exactly as published.

PANCAKES, Fried without Butter. — Beat six fresh eggs very well ; mix, when strained, with a pint of cream, 4 ozs. of sugar, a glass of wine, half a nutmeg grated, and as much flour as will make it almost as thick as ordinary pancake batter

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