Flannel Cakes

Name: Flannel Cakes
Ingredients: 1^2 pints of flour; i tablespoonful of brown sugar; 2 tablespoonfuls of Cameo baking powder; I teaspoonful of salt; 2 beaten eggs; 1% pints of milk; a tablespoonful of melted butter

From Delicate dishes, 1896

These should never be larger than a tea saucer.

Presented as published in 1896. 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

2121Calories

78 gProtein

346 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories2121 kcal

Protein78 g

Carbohydrates346 g

Fiber0.1 g

Sugars49 g

Total Fat49 g

Saturated Fat24 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.1 g

Omega-30.2 g

Cholesterol489 mg

Sodium5587 mg

Potassium1774 mg

Calcium2608 mg

Iron26 mg

Magnesium208 mg

Phosphorus1929 mg

Zinc7.1 mg

Copper0.7 mg

Manganese2.9 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A486 mcg

Vitamin E1.7 mg

Vitamin K1.2 mcg

Vitamin B60.9 mg

Vitamin B124.9 mcg

Thiamin (B1)4 mg

Riboflavin (B2)3.1 mg

Niacin (B3)26 mg

Folate649 mcg

Choline427 mg

Caffeine0 mg

Water761 g

As published

This recipe was extracted from Delicate dishes (1896), page 12. The excerpt below is the record exactly as published.

FLANNEL CAKES. Sift together 1^2 pints of flour, i tablespoonful of brown sugar, 2 tablespoonfuls of Cameo baking powder, and I teaspoonful of salt. Add 2 beaten eggs and 1% pints of milk and beat into a smooth, thin batter, adding a tablespoonful of melted butter

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