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Flannel Cakes

Name: Flannel Cakes
Yield: 2 servings
Ingredients: two cups lukewarm water; one and one half cups flour; one and one half cups corn-meal; half a teaspoonful salt; half a cup of home-made, or half a cake of compressed, yeast

From The art of cookery, 1899

Serves 2

Milk can be used instead of water for mixing the batter.

Presented as published in 1899. 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

465Calories

25 gProtein

88 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories465 kcal

Protein25 g

Carbohydrates88 g

Fiber10 g

Sugars0 g

Total Fat4.2 g

Saturated Fat0.4 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium609 mg

Potassium484 mg

Calcium53 mg

Iron6.1 mg

Magnesium50 mg

Phosphorus339 mg

Zinc3.6 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)21 mg

Folate1022 mcg

Choline12 mg

Caffeine0 mg

Water248 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 91. The excerpt below is the record exactly as published.

Flannel Cakes. — Two cups lukewarm water, one and one half cups flour, one and one half cups corn-meal, half a teaspoonful salt, half a cup of home-made, or half a cake of compressed, yeast

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