Flannel Cakes

Name: Flannel Cakes
Ingredients: One quart of flour; 1 pint of meal; 1 teacupful of milk; 1 teacupful of yeast; 3 eggs; 2 teaspoonfuls of salt

From Two hundred tested recipes, 1920

Presented as published in 1920. 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

2050Calories

74 gProtein

389 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories2050 kcal

Protein74 g

Carbohydrates389 g

Fiber0 g

Sugars0.6 g

Total Fat22 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium4889 mg

Potassium890 mg

Calcium182 mg

Iron31 mg

Magnesium152 mg

Phosphorus839 mg

Zinc5.6 mg

Copper0.9 mg

Manganese3.9 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B121.3 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)2.9 mg

Niacin (B3)34 mg

Folate873 mcg

Choline441 mg

Caffeine0 mg

Water164 g

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 2. The excerpt below is the record exactly as published.

FLANNEL CAKES. One quart of flour, 1 pint of meal, 1 teacupful of milk, 1 teacupful of yeast, 3 eggs, 2 teaspoonfuls of salt

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