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Flannel Cakes

Name: Flannel Cakes
Yield: 2 servings
Ingredients: 2 cups flour; 1 1/2 cups milk; 1/2 teaspoon salt; 1 tablespoon butter; 2 teaspoons baking-powder; 2 eggs, beaten separately

From Scientific cooking with scientific methods, 1911

Serves 2

Presented as published in 1911. 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

642Calories

26 gProtein

107 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories642 kcal

Protein26 g

Carbohydrates107 g

Fiber0 g

Sugars9 g

Total Fat18 g

Saturated Fat5 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol224 mg

Sodium1197 mg

Potassium516 mg

Calcium539 mg

Iron8.4 mg

Magnesium63 mg

Phosphorus517 mg

Zinc2.3 mg

Copper0.2 mg

Manganese1 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A138 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1 mg

Niacin (B3)8.7 mg

Folate224 mcg

Choline180 mg

Caffeine0 mg

Water213 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 13. The excerpt below is the record exactly as published.

Flannel Cakes. 2 cups flour. 1}^ cups milk. }/2 teaspoon salt- 1 tablespoon butter. 2 teaspoons baking-powder. 2 eggs, beaten separately

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