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Pancakes, without Eggs or Milk
From Cassell's dictionary of cookery, 1892
Serves 1
Time to fry each pancake is ten minutes. Sufficient for two or three persons.
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
689Calories
8 gProtein
75 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories689 kcal
Protein8.3 g
Carbohydrates75 g
Fiber16 g
Sugars27 g
Total Fat28 g
Saturated Fat19 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium22 mg
Potassium436 mg
Calcium161 mg
Iron3.2 mg
Magnesium171 mg
Phosphorus255 mg
Zinc1.8 mg
Copper0.8 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A3.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate126 mcg
Choline31 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1082. The excerpt below is the record exactly as published.
Pancakes, without Eggs or MUk. — Mix two table-spoonfxils of flour with a small pinch of salt, two or thi-ee grates of nutmeg, and a dessert-spoonful of moist sugar. Make a smooth batter, by mixing with the flour, &c., very gradually, half a pint of mild ale
Cook this with the app: pantry check, scaling, and the assistant.