vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Flannel Cakes
From The Twin-city housewife, 1920
Serves 4
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
278Calories
10 gProtein
52 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories278 kcal
Protein10 g
Carbohydrates52 g
Fiber0 g
Sugars3.2 g
Total Fat3.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium154 mg
Potassium120 mg
Calcium91 mg
Iron4.1 mg
Magnesium20 mg
Phosphorus141 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate112 mcg
Choline74 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 5. The excerpt below is the record exactly as published.
Flannel Cakes Two eggs, beaten well separately, one tablespoon of sugar, two cups of flour, teaspoon of baking powder, a little salt, and milk enough to make a thin batter
Cook this with the app: pantry check, scaling, and the assistant.