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Pancakes, Irish
From Consult me, 1902
Serves 4
The first pancake should be fried with butter, but not the others.
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
710Calories
20 gProtein
33 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories710 kcal
Protein20 g
Carbohydrates33 g
Fiber1.3 g
Sugars0.6 g
Total Fat72 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol589 mg
Sodium188 mg
Potassium337 mg
Calcium155 mg
Iron3.9 mg
Magnesium41 mg
Phosphorus341 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C0.2 mg
Vitamin A180 mcg
Vitamin E1.2 mg
Vitamin K3.1 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.3 mg
Folate108 mcg
Choline331 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 4 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, Irish. — Beat eight yolks and fom whites of eggs, strain them into a pint of cream, put a grated nutmeg, and sugar to your taste ; set 3 ozs. of fresh butter on the fire ; stir it, and as it warms pour it to the cream, which should be warm when the eggs are put to it : then mix smooth almost half a pint of flour
Cook this with the app: pantry check, scaling, and the assistant.