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Flannel Cakes
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. 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
342Calories
10 gProtein
69 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein10 g
Carbohydrates69 g
Fiber0 g
Sugars9.7 g
Total Fat11 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol85 mg
Sodium529 mg
Potassium135 mg
Calcium308 mg
Iron5.1 mg
Magnesium24 mg
Phosphorus224 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A28 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate129 mcg
Choline50 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 86. The excerpt below is the record exactly as published.
Flannel cakes. One pound of flour, one ounce of baking powder, two ounces of sugar, two ounces of butter, two eggs, and a pinch of mace. Mix all together with sufficient milk to make a medium dough
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