Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Pancake | 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 quart of milk
- 2 gills of wine
- one nutmeg
- 4 dozen pancakes
Directions
_Contributed by Mrs. Gulielma Harrison, Brandon, Pa._
Beat sixteen eggs, add to them one quart of milk, ½ lb. flour, one nutmeg, 1 lb. melted butter, 1 lb. sugar, 2 gills of wine. Take care that the flour is not in lumps. Butter the pan for the first pancake. Run them as thin as possible--when colored they are done. Do not turn them, but lay them carefully on a dish, sprinkling powdered sugar between each layer. Serve them hot. This quantity will make 4 dozen pancakes. The half is a good size dish for dessert.