Pancakes — I (French Receipt)

Name: Pancakes — I (French Receipt)
Ingredients: 4 eggs; i lb. sifted flour; 1 pint milk; 1 table-spoon olive oil; 1 table-spoon brandy, rum, absinthe or kirscli; Salt.

From The pudding and pastry book, 1900

Presented as published in 1900. 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

2239Calories

91 gProtein

375 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories2239 kcal

Protein91 g

Carbohydrates375 g

Fiber0 g

Sugars24 g

Total Fat41 g

Saturated Fat17 g

Monounsaturated Fat20 g

Polyunsaturated Fat5.6 g

Omega-30.2 g

Cholesterol802 mg

Sodium478 mg

Potassium1624 mg

Calcium798 mg

Iron29 mg

Magnesium203 mg

Phosphorus1378 mg

Zinc7.9 mg

Copper0.9 mg

Manganese3.5 mg

Vitamin D8.7 mcg

Vitamin C0 mg

Vitamin A476 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B124.4 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)3.6 mg

Niacin (B3)31 mg

Folate820 mcg

Choline675 mg

Caffeine0 mg

Water626 g

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 9. The excerpt below is the record exactly as published.

Pancakes — I (French Receipt) 4 eggs i lb. sifted flour 1 pint milk 1 table-spoon olive oil 1 table-spoon brandy, rum, absinthe or kirscli Salt.

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