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Flannel Cakes
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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
325Calories
13 gProtein
55 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories325 kcal
Protein13 g
Carbohydrates55 g
Fiber0 g
Sugars6.5 g
Total Fat5.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium154 mg
Calcium40 mg
Iron4.4 mg
Magnesium23 mg
Phosphorus167 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.3 mg
Folate124 mcg
Choline147 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 73. The excerpt below is the record exactly as published.
Flannel Cakes. — One pint dainty flour, two tablespoons gran- ulated sugar, pinch of salt; add four eggs
Cook this with the app: pantry check, scaling, and the assistant.