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Flannel Cakes

Name: Flannel Cakes
Yield: 4 servings
Ingredients: One quart of flour; Two eggs; Two tea-spoonfuls of salt; Three table-spoonfuls of yeast; One and a-half pint of milk; One table-spoonful of butter, melted

From The Pattern cook-book, 1890

Serves 4

These are the usual griddle-cakes in the South.

Presented as published in 1890. 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

627Calories

26 gProtein

108 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories627 kcal

Protein26 g

Carbohydrates108 g

Fiber1.9 g

Sugars8.9 g

Total Fat11 g

Saturated Fat4.3 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol115 mg

Sodium1278 mg

Potassium546 mg

Calcium265 mg

Iron7.6 mg

Magnesium62 mg

Phosphorus414 mg

Zinc2.6 mg

Copper0.2 mg

Manganese1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A98 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)11 mg

Folate376 mcg

Choline108 mg

Caffeine0 mg

Water193 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 165. The excerpt below is the record exactly as published.

FLANNEL CAKES. One quart of flour. Two eggs. Two tea-spoonfuls of salt. Three table-spoonfuls of yeast. One table-spoonful of butter, melted. One and a- half pint of mil

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