Flannel Cakes
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Serve hot with butter.
Presented as published in 1902. 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
3992Calories
167 gProtein
734 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories3992 kcal
Protein167 g
Carbohydrates734 g
Fiber20 g
Sugars1.1 g
Total Fat48 g
Saturated Fat10 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium7482 mg
Potassium2361 mg
Calcium367 mg
Iron58 mg
Magnesium319 mg
Phosphorus2048 mg
Zinc16 mg
Copper2 mg
Manganese7.2 mg
Vitamin D6 mcg
Vitamin C0.2 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K1.2 mcg
Vitamin B62.2 mg
Vitamin B122.7 mcg
Thiamin (B1)17 mg
Riboflavin (B2)8.4 mg
Niacin (B3)91 mg
Folate3336 mcg
Choline906 mg
Caffeine0 mg
Water322 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 59. The excerpt below is the record exactly as published.
FLANNEL CAKES. Beat six eggs very light, stir in them two pounds of flour, one gill of yeast, small spoonful of salt, and sufficient milk to make a thick batter
Cook this with the app: pantry check, scaling, and the assistant.