Pancakes with Yeast
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Presented as published in 1913. 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
851Calories
28 gProtein
161 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories851 kcal
Protein28 g
Carbohydrates161 g
Fiber0 g
Sugars16 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium1263 mg
Potassium622 mg
Calcium336 mg
Iron11 mg
Magnesium79 mg
Phosphorus449 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate301 mcg
Choline43 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 43. The excerpt below is the record exactly as published.
1 cup milk, or milk and water mixed. 4 tsp. salt. melted lard or dripping for frying. — 2 tsp. baking powder. . Fry as for pancakes. Serve hot with sugar and butter or molasses. Sour milk and % tsp. soda may be used instead of sweet milk and baking powder. Pancakes with Yeast. Ls fcup flour. % yeast cake. Y% tsp. salt. 1 «cup milk. : 1 tsp. sugar. few gratings of nutmeg. Scald milk, add sugar, when lukewarm add yeast cake and mix in the flour. Beat batter well. Cover and leave in a warm place for two hours. Baked Batter or Yorkshire Pudding. 1% cups flour.
Cook this with the app: pantry check, scaling, and the assistant.