Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint milk
- half pint flour
- one teaspoonful ginger
- quarter pound sifted flour
- quarter gill milk
- quarter gills of milk
- two ounces fresh butter melted
- a wineglass of brandy
- a small pinch of salt
- a small piece of butter into a cake pan
- four yolks
- one egg
- two tablespoonsful of the batter
- one side
- salt
Directions
Four yolks and two whites of eggs, one pint milk, half pint flour, a little salt, one teaspoonful ginger and a wineglass of brandy.
Put into a basin quarter pound sifted flour, one egg, quarter gill milk. Stir to a smooth paste ; then add one and three- quarter gills of milk, two ounces fresh butter melted, and a small pinch of salt. Mix all well and if lumpy strain it. Put a small piece of butter into a cake pan ; when melted pour in two tablespoonsful of the batter, spread it so that it covers the pan entirely. Fry till brown on one side, then toss it over till the other side is cooked and turn it out on a dish. When all the batter is cooked sprinkle the pancakes with sugar, and serve on a very^iot dish with a cut lemon.
PUDDINGS AND PIES. 163