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Pork Pancakes
From Cassell's dictionary of cookery, 1892
Serves 3
Allow 2-3 pancakes per person.
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
99Calories
7 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein6.5 g
Carbohydrates6.8 g
Fiber0 g
Sugars2.7 g
Total Fat5 g
Saturated Fat2.1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol130 mg
Sodium68 mg
Potassium134 mg
Calcium86 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus126 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A71 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline108 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1288. The excerpt below is the record exactly as published.
Pork Pancakes.— Beat thoroughly the yolks of two fresh eggs. Stir in two table- spoonfuls of flour, and beat to a smooth paste. Add a pinch of salt and the third of a pint of milk, and let the batter stand for an hour or two. Cut the remains of cold roast or boiled pork
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