Flannel Cakes
From The housekeeper's companion, 1883
Presented as published in 1883. 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
As published
This recipe was extracted from The housekeeper's companion (1883), page 132. The excerpt below is the record exactly as published.
Flannel Cakes. — One cupful of sweet milk, one-half cup- ful of yeast, whites of two eggs, two-thirds of a cupful of but- ter, flour, enough to make a thick batter
Cook this with the app: pantry check, scaling, and the assistant.