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Flannel Cakes
From The national course in home economics, 1917
Serves 3
Serve with maple syrup.
Presented as published in 1917. 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
720Calories
25 gProtein
129 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories720 kcal
Protein25 g
Carbohydrates129 g
Fiber0.8 g
Sugars17 g
Total Fat12 g
Saturated Fat5.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol46 mg
Sodium1314 mg
Potassium581 mg
Calcium533 mg
Iron8.4 mg
Magnesium70 mg
Phosphorus482 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A99 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate236 mcg
Choline72 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 113. The excerpt below is the record exactly as published.
FLANNEL CAKES. Sift together one and one-half pints of flour, one tablespoonful of brown sugar, two teaspoonfuls of baking-powder and one teaspoonful of salt. Add two beaten eggs and one and one-half pints of milk
Cook this with the app: pantry check, scaling, and the assistant.