Tortilla (Mexican Pancake)

Name: Tortilla (Mexican Pancake)
Ingredients: a cup of flour; one of white cornmeal; a good pinch of salt; a tablespoon of lard; just enough water to make a stiff dough

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1116Calories

24 gProtein

212 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories1116 kcal

Protein24 g

Carbohydrates212 g

Fiber5.6 g

Sugars2.3 g

Total Fat18 g

Saturated Fat5.7 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat2.7 g

Cholesterol13 mg

Sodium13 mg

Potassium375 mg

Calcium28 mg

Iron13 mg

Magnesium80 mg

Phosphorus278 mg

Zinc1.9 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)16 mg

Folate502 mcg

Choline19 mg

Caffeine0 mg

Water28 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 67. The excerpt below is the record exactly as published.

TORTILLA— MEXICAN PANCAKE Mix a cup of flour with one of white cornmeal and a good pinch of salt. Rub in a tablespoon of lard and just enough water to make a stiff dough

Cook this with the app: pantry check, scaling, and the assistant.