Battery Pan Cakes

Name: Battery Pan Cakes
Ingredients: 1 cup flour; ½ cup corn meal; ½ tablespoon salt; 1 tablespoon sugar; 1 egg; 1½ cups milk; 3 tablespoon Wesson Oil; 3 level teaspoons Baking Powder

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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

1024Calories

31 gProtein

192 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories1024 kcal

Protein31 g

Carbohydrates192 g

Fiber3.1 g

Sugars31 g

Total Fat15 g

Saturated Fat9.7 g

Monounsaturated Fat28 g

Polyunsaturated Fat11 g

Omega-33.1 g

Cholesterol44 mg

Sodium5057 mg

Potassium834 mg

Calcium1261 mg

Iron9.4 mg

Magnesium106 mg

Phosphorus874 mg

Zinc3 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A126 mcg

Vitamin E7.3 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B122 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)9.6 mg

Folate224 mcg

Choline72 mg

Caffeine0 mg

Water344 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 3. The excerpt below is the record exactly as published.

BATTERY" PAN CAKES 1 cup flour Vz CUP corn meal i/2 tablespoon salt 1 tablespoon sugar 1 egg iy± cups milk 3 tablespoon Wesson Oil 3 level teaspoons Baking Powder

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