Rhode Island Pancakes

Name: Rhode Island Pancakes
Ingredients: one pint of Indian meal; one pint of rye flour; two tablespoonfuls of molasses; one teaspoonful of saleratus; one teaspoonful of salt; three eggs, well beaten; sufficient new milk to make a stiff batter

From Manual for army cooks, 1896

Another version uses less milk and eggs.

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

2516Calories

84 gProtein

295 gCarbs

120 gFat

Full nutrition (34 nutrients)

Calories2516 kcal

Protein84 g

Carbohydrates295 g

Fiber100 g

Sugars35 g

Total Fat120 g

Saturated Fat13 g

Monounsaturated Fat24 g

Polyunsaturated Fat72 g

Omega-30.1 g

Cholesterol558 mg

Sodium2633 mg

Potassium3852 mg

Calcium863 mg

Iron25 mg

Magnesium1298 mg

Phosphorus2553 mg

Zinc18 mg

Copper4.1 mg

Manganese12 mg

Vitamin D3 mcg

Vitamin C1.4 mg

Vitamin A240 mcg

Vitamin E2.3 mg

Vitamin K11 mcg

Vitamin B62.1 mg

Vitamin B121.3 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)11 mg

Folate279 mcg

Choline635 mg

Caffeine0 mg

Water168 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 75. The excerpt below is the record exactly as published.

RHODE ISLAND PANCAKES. To one pint of Indian meal add one pint of rye flour ; two tablespoonfuls of molasses ; one teaspoon- f ul of saleratus ; one teaspoonf ul of salt ; three eggs, well beaten. Stir with these ingredients sufficient new milk to make a stiff' batte

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