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Feathery Flapjacks
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
597Calories
15 gProtein
85 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein15 g
Carbohydrates85 g
Fiber9.9 g
Sugars1.7 g
Total Fat22 g
Saturated Fat10 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol104 mg
Sodium886 mg
Potassium488 mg
Calcium232 mg
Iron3.9 mg
Magnesium124 mg
Phosphorus402 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.6 mg
Vitamin K1.2 mcg
Vitamin B60.7 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate51 mcg
Choline49 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 113. The excerpt below is the record exactly as published.
FEATHERY FLAPJACKS. One quart of yellow corn-meal, one handful of wheat flour, three tea- spoonfuls of baking-powder, one and one-half teaspoonfuls of salt, one pint of sour cream, one teaspoonful of soda and two eggs
Cook this with the app: pantry check, scaling, and the assistant.