Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 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
- two ounces of butter
- one pint indian meal
- one teaspoon salt
- two teaspoons cream tartar
- a pint of sweet milk in which put two ounces of butter
- a pint of cold milk
- a teaspoon of salt
- a cup of flour in which is mixed two teaspoons cream tartar
- four eggs -- placing the whites in a cold place -- a teaspoon of salt
- two table- spoons of potato yeast
- 57 must not add flour in the morning unless you can let it rise again
- four eggs
- salt
Directions
Make hot a pint of sweet milk in which put two ounces of butter, let melt, then add a pint of cold milk, the well beaten yolks of four eggs — placing the whites in a cold place — a teaspoon of salt, two table- spoons of potato yeast, and sufficient flour to make a stiff" batter ; set in a warm place to rise, let stand three hours or over night; before baking add the the beaten whites; fry as any other griddle cakes. Be sure to make your batter just stiff" enough, for you
must not add flour in the morning unless you can let it rise again.
INDIAN PANCAKES;
' One pint Indian meal, one teaspoon salt, small tea- spoon soda ; pour on boiling water until a little thin- ner than mush ; let stand until cool, add the yolks of four eggs, half a cup of flour in which is mixed two teaspoons cream tartar ; stir in as much sweet milk or water as will make the batter suitable to bake ; beat the whites well and add just before baking.