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Pancakes, Scotch

Name: Pancakes, Scotch
Yield: 2 servings
Ingredients: three table-spoonfuls of flour; a pinch of salt; the well-beaten yolks of three eggs; two drops of lemon; two drops of ratafia flavouring; a tea-spoonful of sugar; half a pint of new milk, or cream, if obtainable

From Cassell's dictionary of cookery, 1892

Serves 2

Time to fry: five minutes.

Presented as published in 1892. 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

605Calories

14 gProtein

26 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories605 kcal

Protein14 g

Carbohydrates26 g

Fiber2.8 g

Sugars4.9 g

Total Fat51 g

Saturated Fat27 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol404 mg

Sodium4984 mg

Potassium377 mg

Calcium148 mg

Iron2.6 mg

Magnesium28 mg

Phosphorus247 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.5 mcg

Vitamin C53 mg

Vitamin A121 mcg

Vitamin E0.9 mg

Vitamin K3.1 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1 mg

Folate65 mcg

Choline226 mg

Caffeine0 mg

Water218 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1081. The excerpt below is the record exactly as published.

Pancakes, Scotch,— Mix three table- spoonfuls of flour to a smooth paste with a little cold milk. Add a pinch of salt, the well- beaten yolks of three eggs, two drops of lemon, and two drops of ratafia flavouring, a tea-spoon- ful of sugar, and half a pint of new milk, or cream, if obtainable

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