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Pancakes, New England
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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
908Calories
13 gProtein
25 gCarbs
84 gFat
Full nutrition (24 nutrients)
Calories908 kcal
Protein13 g
Carbohydrates25 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium49 mg
Potassium254 mg
Calcium147 mg
Iron1.1 mg
Magnesium19 mg
Phosphorus155 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate31 mcg
Water190 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 228. The excerpt below is the record exactly as published.
Pancakes, New England. Mix with a pint of creani five tablespoonfuls of fine flour, seven yolks and four whites of eggs, and a little salt. Fry very thin in fresh butter, strewing between every two pancakes sugar and powdered cinnamon. Six or eight should be sent to table at once. 87. Pancakes, Pink-coloured. Boil till tender a large beetroot, and then bruise it in a marble mortar. Put to it the yolks of four eggs, two tablespoonfuls of flour, three of cream, half a grated nutmeg, some sugar, and a glass of brandy. Mix these ingredients thoroughly, fry them well, and serve up the pancakes with a garnish of green sweetmeats, preserved apricots, or sprigs of myrtle. 88. Pancakes, B,ice. Boil half a pound of rice to a jelly with a little water; when cold, mix with it a pint of cream
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