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Flannel Cakes
From The Cook County cook book, 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
500Calories
19 gProtein
102 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories500 kcal
Protein19 g
Carbohydrates102 g
Fiber3.4 g
Sugars0 g
Total Fat2.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1175 mg
Potassium290 mg
Calcium28 mg
Iron7.3 mg
Magnesium40 mg
Phosphorus215 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate493 mcg
Choline4 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 74. The excerpt below is the record exactly as published.
FLANNEL CAKES.— 1 pt. of meal and 1 pt. of flour, 1 tea- spoon salt, yeast enough to raise it, or ^ of an yeast cake. Mix the batter with tepid water, almost as thick as for buckwheat cakes. When risen, bake in a griddle. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION L— Heat J/^ pt. of new milk, add to it 1 beap- ing tablespoon butter, let it melt, then add }4 pt. of cold milk, 2 yolks beaten light, 2 tablespoons of yeast, 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.