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Flannel Cakes
From Lessons in cooking through preparation of meals, 1912
Serves 2
Presented as published in 1912. 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
779Calories
28 gProtein
136 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories779 kcal
Protein28 g
Carbohydrates136 g
Fiber0 g
Sugars12 g
Total Fat15 g
Saturated Fat6.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol213 mg
Sodium1628 mg
Potassium599 mg
Calcium873 mg
Iron10 mg
Magnesium74 mg
Phosphorus676 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A143 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate276 mcg
Choline183 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 106. The excerpt below is the record exactly as published.
FLANNEL CAKES SYRUP COFFEE Flannel Cakes Sift together 2]/^ c flour, ^/^ t salt and 4 t baking-powder. Add the yolks of 2 eggs beaten and mixed with 2 c milk, and lastly the stiffly beaten whites of the eggs
Cook this with the app: pantry check, scaling, and the assistant.