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Flannel Cakes
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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
64Calories
5 gProtein
3 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories64 kcal
Protein4.6 g
Carbohydrates2.7 g
Fiber1.7 g
Sugars0.1 g
Total Fat4.3 g
Saturated Fat1.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol64 mg
Sodium416 mg
Potassium82 mg
Calcium11 mg
Iron0.4 mg
Magnesium5.4 mg
Phosphorus73 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate153 mcg
Choline52 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 74. The excerpt below is the record exactly as published.
FLANNEL CAKES. One quart of sweet milk, four tablespoonfuls of yeast, one tablespoonful of melted lard, two eggs, one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.