Flannel Cakes

Name: Flannel Cakes
Ingredients: 1 quart milk; 3 tablespoons yeast; 1 tablespoon butter melted; 2 eggs well beaten; 1 teaspoon salt; flour to make good batter

From The Raleigh cook book, 1907

Presented as published in 1907. 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

819Calories

56 gProtein

57 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories819 kcal

Protein56 g

Carbohydrates57 g

Fiber7.5 g

Sugars47 g

Total Fat54 g

Saturated Fat22 g

Monounsaturated Fat12 g

Polyunsaturated Fat3 g

Omega-30.2 g

Cholesterol520 mg

Sodium2861 mg

Potassium1870 mg

Calcium1267 mg

Iron2.4 mg

Magnesium143 mg

Phosphorus1363 mg

Zinc7.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D11 mcg

Vitamin C0.1 mg

Vitamin A472 mcg

Vitamin E1.5 mg

Vitamin K0.4 mcg

Vitamin B61.2 mg

Vitamin B126.2 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)2.9 mg

Niacin (B3)12 mg

Folate701 mcg

Choline476 mg

Caffeine0 mg

Water939 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 20. The excerpt below is the record exactly as published.

Flannel Cakes.—1 quart milk; 3 tablespoons yeast, or % yeast cake; 1 tablespoon butter melted; 2 eggs well beaten; 1 teaspoon salt; flour to make good batter

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