Panoakes
From The Elm City cook book, 1896
Presented as published in 1896. 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
1717Calories
78 gProtein
240 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories1717 kcal
Protein78 g
Carbohydrates240 g
Fiber0 g
Sugars47 g
Total Fat49 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium588 mg
Potassium2010 mg
Calcium1331 mg
Iron17 mg
Magnesium201 mg
Phosphorus1552 mg
Zinc7.8 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B61 mg
Vitamin B126.6 mcg
Thiamin (B1)3 mg
Riboflavin (B2)3.1 mg
Niacin (B3)18 mg
Folate472 mcg
Choline615 mg
Caffeine0 mg
Water998 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 18. The excerpt below is the record exactly as published.
PANOAKES. Beat three eggs thoroughly, one pint flour, about one quart of milk
Cook this with the app: pantry check, scaling, and the assistant.