Pancakes with Minced Veal and Ham

Name: Pancakes with Minced Veal and Ham
Ingredients: a cup of sour cream; two eggs; a little salt; half a teaspoonful of soda; in a little water; with flour enough to roll into a dough

From In foreign kitchens, 1893

Serve very hot.

Presented as published in 1893. 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

607Calories

20 gProtein

14 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories607 kcal

Protein20 g

Carbohydrates14 g

Fiber0 g

Sugars0.4 g

Total Fat52 g

Saturated Fat28 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol497 mg

Sodium2593 mg

Potassium503 mg

Calcium311 mg

Iron1.8 mg

Magnesium36 mg

Phosphorus439 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K3.1 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water248 g

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 22. The excerpt below is the record exactly as published.

ancakes, with Hinoed Veal and Ham. — These were the German pancake, corresponding rather to our fritter or doughnut. Veal and ham were minced and highly seasoned, much as in the preparation for scallops, and a teaspoonful was allowed to each pancake. These were made of a cup of sour cream, two eggs, a little salt, and half a teaspoonful of soda, in a little water, with flour enough to roll into a dough

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