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Pink Pancakes
From Cassell's dictionary of cookery, 1892
Serves 1
Time to fry pancakes is four to five minutes.
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
600Calories
41 gProtein
34 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein41 g
Carbohydrates34 g
Fiber0.2 g
Sugars21 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat11 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol959 mg
Sodium448 mg
Potassium736 mg
Calcium445 mg
Iron5.3 mg
Magnesium65 mg
Phosphorus761 mg
Zinc4.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D7.3 mcg
Vitamin C0 mg
Vitamin A478 mcg
Vitamin E2.7 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)1.5 mg
Folate143 mcg
Choline778 mg
Caffeine0 mg
Water407 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1228. The excerpt below is the record exactly as published.
Pink Pancakes. — Take a moderate-sized boiled beet-root ; pare ©fit the dark outer skin, and cut the root into slices, and pound it in a mortar to a smooth pulp. Make a batter by mixing two table-spoonfuls of flour with half a pint of milk and five well-beaten eggs. Add half a tea-spoonful of grated nutmeg and a table-spoonful of powdered sugar
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