Pancakes with Orange-Flower Water
From Fifty dinners, 1895
Can be glazed with a glazing-iron for a caramel finish.
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
779Calories
31 gProtein
80 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories779 kcal
Protein31 g
Carbohydrates80 g
Fiber0 g
Sugars0.6 g
Total Fat37 g
Saturated Fat17 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol618 mg
Sodium227 mg
Potassium399 mg
Calcium139 mg
Iron8.2 mg
Magnesium48 mg
Phosphorus438 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.8 mg
Folate229 mcg
Choline441 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 5. The excerpt below is the record exactly as published.
three and a half ounces of flour ; make a hollow in the centre of it ; into this mix the yolks of two eggs which have 6. Pancakes been beaten in a sherry-glass of orange- with orange- „ , ° flower water, hower water, a dessert-spoonful of castor sugar, and two dessert-spoonfuls of the best salad oil. Mix well together, adding sufficient luke- warm milk to bring the batter to the consistency of smooth cream. Set the bowl in the temperature of the B/SCI//TS WITH MUSHROOMS 1 1 kitchen to rest for the time indicated. Just before using, mix into it a dessert-spoonful of brandy, the white of one of the eggs, and half a gill of cream
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